Description
Creamy and flavorful, this gluten-free potato salad is the perfect side dish for summer potlucks, picnics and gatherings. Comes together super easily, this salad recipe can be easily doubled to feed a crowd. Totally dairy-free too.
Ingredients
For the Potatoes:
- 1/2 pound potatoes
- 1 stalk celery, chopped
- 2 hard-boiled eggs, peeled and finely diced
- 1/2 red onion finely diced
- 1 tablespoon white vinegar
- 2 tablespoons chopped chives
- 1/3 teaspoon salt
- 1/3 teaspoon ground black pepper
- 1/3 teaspoon granulated garlic
For the Dressing:
- 4 tablespoons mayonnaise
- 3 tablespoons plain dairy-free yogurt
- 1 tablespoon lemon juice
- 1 finely diced pickles
- 1 teaspoon Dijon mustard
Instructions
- Boil Potatoes: Place the potatoes in a large pot and cover with water. Bring the water to a boil, cooking the potatoes for 7-8 minutes until fork tender. Cool potatoes and then peel them.
- Cut Potatoes: Cut the boiled potatoes into 1/2-inch or 1-inch pieces.
- Mix Potatoes with Vinegar: Add rice vinegar to the bowl with the cut potatoes. Leave for 5 minutes.
- Combine Dressing Ingredients: In a medium bowl, prepare the salad dressing by mixing the mayonnaise, plain dairy-free yogurt, lemon juice, diced pickles, and Dijon mustard together.
- Prepare the Potato Salad: In the large bowl with the diced potatoes, add the peeled and finely diced boiled eggs, chopped red onion, celery, fresh chives, creamy dressing, as well as salt and spices. Stir and, if desired, place the bowl in the refrigerator to chill the salad. Stir again before serving.
Notes
Potatoes: I used baby potatoes, but any type of potatoes will work too.
Celery: I like adding a bit of chopped fresh celery for crunchiness.
Eggs: In this case, we are using hard-boiled eggs, which are a key ingredient in this potato salad.
Onion: I like using red onion for a nice burst of color and flavor. However, if you don’t have red onion on hand, yellow or white onion will work too.
Vinegar: I used white vinegar to add a bit of tang to the potato salad. If you don’t have white vinegar, you may also use rice vinegar instead.
Chives: I like chopped chives for flavor and a pop of green. Alternatively, you may also use freshly chopped spring onions instead.
Yogurt: I used a plain dairy-free yogurt to keep this recipe dairy-free. However, you may also use Greek yogurt instead.
Condiments: I used a mixture of salt, ground black pepper and granulated garlic for flavor. Go ahead and add other condiments (such as ground paprika, ground turmeric, etc) if you prefer.
Lemon Juice: For best results, use fresh lemon juice for a nice citrus tang in the dressing. If you don’t have fresh lemon juice, go ahead and use bottled lemon juice instead.Â
Pickles: Any type of pickles will work. Just make sure to dice them very finely.
Mustard: I used Dijon mustard, but yellow mustard will work too.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
