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Meaningful Eats

Gluten-Free Potato Salad (BEST EVER!)

6 -8 servings
This is the BEST EVER potato salad my family asks me to bring to every gathering! The secret is a simple vinegar mixture tossed with the warm potatoes, which gives every bite incredible flavor and makes this recipe a guaranteed crowd favorite. Plus it's naturally gluten-free!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Chilling time 1 hour
Total Time 30 minutes
Author Erin Collins

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 salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon 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!

Video

Notes

MAKE-IT DAIRY-FREE: This potato salad also turns out delicious if you use additional mayonnaise in place of the sour cream.
  • Cut the potatoes in 1/2-1 inch chunks before cooking. Don't cut them any smaller or they will absorb too much water.
  • Generously season the water you boil the potatoes in with salt. This is key to great flavor!
  • Toss the hot potatoes in the vinegar/sugar/seasoning mixture. Wait to fold in the sour cream/mayo mixture until the potatoes have fully cooled. 
  • Use a mixture of sour cream + mayo for extra creaminess
  • Let the potato sit for at least 30 minutes, preferably 2 hours for the flavors to meld. The potato salad is best eaten within 8 hours of making it. 

Nutrition

Serving: 8g | Calories: 346kcal | Carbohydrates: 33g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 429mg | Potassium: 963mg | Fiber: 3g | Sugar: 5g | Vitamin A: 420IU | Vitamin C: 17.8mg | Calcium: 64mg | Iron: 1.8mg