Gluten-Free Classic Red Potato Salad

Discover the ultimate summer side dish with this Gluten-Free Classic Red Potato Salad—a wholesome, flavorful twist on a timeless favorite! Made with tender red potatoes and dressed in a creamy blend of gluten-free mayonnaise, tangy Dijon mustard, and zesty apple cider vinegar, this recipe perfectly balances bold and bright flavors. Fresh ingredients like crunchy celery, finely chopped red onion, and aromatic dill elevate every bite, while the addition of chopped hard-boiled eggs adds a satisfying touch of richness. With only 15 minutes of prep and a short chill time to let the flavors meld, this easy potato salad is perfect for picnics, barbecues, or as a comforting make-ahead dish. Top it all off with a crack of black pepper for a crowd-pleasing gluten-free classic that everyone will love!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds red potatoes
• 1 tablespoon salt
• 1 cup gluten-free mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 medium, diced celery stalks
• 1 small, finely chopped red onion
• 2 tablespoons, chopped fresh dill
• 0.5 teaspoon black pepper
• 3 large, chopped hard-boiled eggs

Directions

Step 1

Begin by washing the red potatoes thoroughly to remove any dirt, then cut them into bite-sized pieces without peeling.

Step 2

Place the potato pieces in a large pot. Add enough water to cover the potatoes by about an inch. Stir in the tablespoon of salt.

Step 3

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer the potatoes for about 10-12 minutes or until they are easily pierced with a fork but not falling apart.

Step 4

While the potatoes cook, prepare the dressing. In a large bowl, mix the gluten-free mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well combined.

Step 5

Dice the celery and finely chop the red onion. Chop the fresh dill and the hard-boiled eggs. Set aside.

Step 6

Once the potatoes are cooked, drain them in a colander and rinse briefly with cold water to stop the cooking process. Allow them to cool for about 5 minutes.

Step 7

Add the cooked and cooled potatoes to the dressing, gently folding to ensure the potatoes are well coated.

Step 8

Stir in the diced celery, chopped red onion, fresh dill, and chopped hard-boiled eggs, mixing gently to combine.

Step 9

Season with fresh ground black pepper to taste. Adjust salt if necessary.

Step 10

Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Step 11

Serve chilled or at room temperature, and enjoy your Gluten-Free Classic Red Potato Salad!

Nutrition Facts

Serving size	(1944.1g)

Amount per serving	% Daily Value*
Calories	2648.5

Total Fat 196.3g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 695.1mg	0%
Sodium 9813.9mg	0%
Total Carbohydrate 186.5g	0%
Dietary Fiber 27.6g	0%
Total Sugars 25.2g
Protein 41.8g	0%

Vitamin D 150IU	0%
Calcium 422.9mg	0%
Iron 11.6mg	0%
Potassium 5441.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.9%

Protein: 6.2%

Carbs: 27.8%