Featured Comment
From Cherie: “Great recipe, simple yet delicious. Very versatile and easy to switch up ingredients to make it your own.”
From Cate: “I have made this several times and it my absolute favorite! SO delicious! Thanks for a great recipe.”
From Pam: “This really is the best potato salad recipe. I’ve made it twice the last month and it’s so good!”
Why Try This Gluten-Free Potato Salad:
- Classic potato salad, made gluten-free. You won’t need gluten-free substitutes or hard-to-find ingredients to make this creamy, classic potato salad. It’s packed with flavor from a simple balance of naturally gluten-free ingredients.
- Tested for the right texture. I tested and re-tested this potato salad to make sure the potatoes stay tender, but firm and the finished salad stays creamy rather than watery or mushy.
- A side dish for everyone. This easy potato salad works for everyone at the table, whether they need to eat gluten-free or not, making meal prep even easier.
I love that so many summer BBQ dishes are naturally gluten-free. Give me a plate with baked beans, coleslaw, potato salad, and watermelon and I’m a happy camper. Pair that with my gluten-free strawberry cream cheese trifle for dessert, and that’s the perfect summer menu to me!
When it comes to potato salad, this one is my absolute favorite and the recipe I’m kind of known for in my family. Besides cookies, it’s the number one thing everyone always asks me to bring to get-togethers.
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make the best potato salad. Jump to the recipe card below for the exact measurements.
- Red potatoes: I prefer the texture of red potatoes over Yukon gold or other waxy potatoes in potato salad. They hold their shape well after cooking without becoming too soft or mushy.
- Green onion: Green onions give the salad a milder onion flavor than red onion. I use both the white and green parts, saving a little of the green ends for garnish
- White wine vinegar: White wine vinegar adds the acidity the creamy dressing needs to stay balanced without adding strong flavor of its own. Many recipes use yellow mustard or pickle juice, but I prefer the more neutral flavor of the vinegar.
- Sweet pickles: I love using sweet pickles instead of dill for a subtle sweetness that complements the sour cream-mayo dressing. Plus, the pickles add a little crunch.
How to Make Gluten-Free Potato Salad
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Boil the Potatoes: Generously salting the water is key to great flavor! Toss the potato chunks in, then bring the pot to a boil and cook the potatoes until fork-tender.
Prep the Vinegar Mixture: While the potatoes are boiling, I prep the white wine vinegar mixture so it’s ready for tossing.
Erin’s Tip
Cut the potatoes in 1/2-inch chunks before cooking. Any smaller and they will absorb too much water.
Drain & Toss: Drain the potatoes, then throw them into the vinegar mixture while they’re still warm. I find a rubber spatula works best to gently mix them up.
Prep the Creamy Layer: I whisk the mayo and sour cream together in a separate bowl so they are evenly combined, then fold the mixture into the potatoes.
Erin’s Tip
Wait until the potatoes have fully cooled before folding them into the sour cream/mayo mixture. This keeps the dressing thick and creamy and helps it coat the potatoes evenly.
Combine Ingredients: Add the remaining ingredients to the potato mixture and give them a gentle stir using a rubber spatula.
Chill & Serve: Refrigerate the potato salad before serving. The flavors and textures get even better the longer the salad chills.
Erin’s Tip
Let the potato salad chill in a covered bowl for at least 1 hour (but no more than 6 hours) so the flavors have time to meld.
More Gluten-Free Sides
Gluten-Free Potato Salad (BEST EVER!)
Video
Ingredients
- 2 1/2 pounds red-skin potatoes, cut in half and into 1/2-inch chunks
- 2 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon granulated sugar
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3-4 hard boiled eggs, diced
- 1/2 cup celery, diced (including some of the inner leaves for flavor)
- 3 green onions, thinly sliced (white and green parts)
- 1/4 cup sweet pickles, diced
Instructions
- Bring a large pot of water to boil. Generously salt the water and add the cut potatoes.
- Boil until fork tender for about 15-20 minutes, checking every couple minutes towards the end of cooking. Drain the potatoes.
- In a large bowl, whisk together the white wine vinegar, salt, pepper and sugar.
- Pour the warm potatoes into the vinegar mixture and gently mix with a rubber spatula to combine.
- Whisk together the mayonnaise and sour cream. Pour over the potatoes and gently fold in.
- Add the remaining ingredients and gently stir to combine.
- Cover and refrigerate for at least 1 hour and up to 6 hours. Enjoy!
Notes
Nutrition
This post was originally published in June 2017. It was updated with new photos and instructions in September 2026.
Can you use Yukon gold potatoes instead of red potatoes.? I was not sure if that would change the flavor and or texture. Of the potato salad.
Yes that would work great! Either potato works and it shouldn’t change the flavor or texture too much.
Most excellent. We are not huge Mayonnaise fans, so we reduced the mayo down to 1/4 cup, and added 1/4 cup of FAGE 0% Plain yogurt. It turned out fantastic and did not have a mayo taste to it. Adding the Vinegar/Salt/Sugar/Pepper seasoning mixture was an outstanding idea and made a nice impact on the salad.. I also used sweet pickle relish (1/4 cup) and it did the trick.
Hi! This looks alot like my recipe but instead of using vinegar and sugar to the hot potatoes, I use the sweet pickle juice mixed with fresh garlic, onion powder and salt and pepper. It does get into the potatoes and gives it extra flavor! I also use a couple dill strips with the gherkins! Sounds crazy but it balances out the gherkins with a tangy flavor! I love that you can take a fantastic recipe like this and tweak it to make it your own!
Tried this and it’s my new favorite recipe for potato salad. Added dill pickles – delicious. Thanks for the recipe!
I made this for my Memorial Day barbecue. I used rice wine vinegar and it was so delicious! Will definitely make it again
Amazing!! This really is the best potato salad recipe I’ve even made. Love the trick with the vinegar and the addition of sweet pickles.
Amazing! Just made this. Made slight adjustments to fulfill everyone’s needs in the house it is a definite do-over!
This was bar none, the best potato salad I’ve ever tasted. I used Costco bicolor baby potatoes and the dip in vinegar and small amount of sugar when drained taters are still hot, really gave it zing. Five stars folks. It’s a classic!!!
This is bar none, the BEST potato salad I’ve ever tasted. Truly a perfect classic. Five stars
Wow I made your receipe of potatoe salad and it is delicous! Love the vinegar salt, pepper and sugar mix soaked into the potatoes! It really is a good receipe. Oh and I made it for a big family party so I tripled it!! Thanks Debbie
Very similar to what I make, and a little trick I do is to use pickled eggs instead of plain hard boiled eggs. Definitely kicks it up a notch!
In the recipe for Best Potatoe Salad Ever…. it calls for 2 1/2 pounds of red potatoes….not having a scale, approximately how many red potatoes are used?
This looks amazing! Would it still be good without the sweet pickles? I can’t stand those..
Yes that should work!
Was looking for a new potato salad recipe. Found this. Didn’t have green onions on hand so use some red onion. Never used the vinegar mixture or sour cream before. Other than the onion I made this the way you posted. This is so delicious! My husband loves it. Thank you for sharing. For sure, this is my new go to receipe!
Thanks for the comment! I’m so glad you and your husband loved it!
This salad looks so good.