Gluten-Free Potato Salad

This gluten-free potato salad is a classic, creamy side dish made with tender potatoes, hard-boiled eggs, a light vinaigrette, and gluten-free mayonnaise. Perfect for summer barbecues, picnics, and family gatherings, this easy potato salad recipe is naturally gluten free and full of balanced flavor. Ideal as a make-ahead dish, it pairs well with grilled meats, seafood, and vegetarian meals, making it a versatile option for parties and everyday meals.

Ingredients

• 2½ lb (1.1 kg) russet potatoes (see notes)
• 4 large eggs
• ½ to ¾ cup gluten-free mayonnaise

For the Vinaigrette

• ¼ cup neutral oil (vegetable, canola, or avocado)
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dry mustard
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon paprika

Directions

1. Score the potatoes around the middle like a belt. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer until a knife slides easily into the center, 20–40 minutes depending on size. Do not overcook. Transfer to a colander and let cool for 15 minutes.
2. Meanwhile, place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil, turn off the heat, cover, and let sit for 12 minutes. Transfer to an ice bath for 10 minutes, then peel and chop. Refrigerate until needed.
3. Whisk (or shake in a jar) all vinaigrette ingredients until well combined. Set aside.
4. While the potatoes are still warm but easy to handle, peel and chop into bite-sized pieces. Transfer to a large bowl, drizzle with about ¾ of the vinaigrette, and gently fold to coat. Cover and refrigerate for at least 1 hour or up to overnight. Refrigerate the remaining vinaigrette.
5. Before serving, drizzle the remaining vinaigrette over the chilled potatoes. Add the chopped eggs and mayonnaise (start with ½ cup, add more if desired). Fold gently, taste, and adjust salt or mayonnaise. Serve immediately or refrigerate for up to 3 days.

Tips

• Dress the potatoes while warm so they absorb more flavor.
• Avoid overmixing to keep the potatoes from breaking down.
• Russet potatoes give a classic, fluffy texture.

Variations and Substitutions

• Use Yukon Gold potatoes for a creamier bite.
• Swap mayonnaise for dairy-free mayo to keep it dairy-free.
• Add chopped dill, parsley, or chives for extra freshness.
• Stir in diced celery or red onion for crunch.

FAQs

Can I make this ahead of time?
Yes, it tastes even better after chilling overnight.

Is this recipe completely gluten-free?
Yes, as long as all ingredients (especially mayonnaise and mustard) are certified gluten-free.

Can I skip the eggs?
Absolutely. The salad will still be creamy and flavorful without them.

Serving Suggestions

• Serve alongside grilled chicken, fish, or burgers.
• Perfect for picnics, barbecues, and potlucks.
• Pair with fresh greens for a lighter meal.

Why You’ll Love This Recipe

• Naturally gluten-free and easy to customize.
• Creamy, tangy, and perfectly balanced.
• Great make-ahead side dish for any occasion.