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! I prefer red potatoes because they hold their shape beautifully while still becoming tender and creamy. My secret is tossing the potatoes with a simple vinegar mixture while they’re still warm, which helps flavor every bite before adding the creamy dressing. It’s naturally gluten-free, making it an easy side dish for summer cookouts, potlucks, and family gatherings.
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!
Video
Notes
Gluten-Free: This recipe is naturally gluten-free!
Dairy-Free: This potato salad also turns out delicious if you use additional mayonnaise in place of the sour cream.
To Make-Ahead: Plan to serve this potato salad the same day it's made for best results. You can prep the dish up to 6 hours ahead and keep it in the fridge until ready to serve.
To Store: Place leftovers in an airtight container and refrigerate for up to 2 days. Potato salad tends to become watery the longer it sits.
To Freeze: Freezing is not recommended. The mayo-sour cream base will separate once thawed and the potatoes will lose their texture.
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