Gluten-Free Creamy Potato Salad

Name: Gluten-Free Creamy Potato Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 medium russet potatoes; 1 cup gluten-free mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon prepared mustard; 2 teaspoons cane sugar, optional; 2 teaspoons celery seed; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground white pepper; 1 cup chopped celery stalk; 1/2 cup yellow onions, chopped; 3 green onions, sliced; 1/2 cup chopped curly parsley (save a sprig for garnish); 3 large hard-cooked eggs, chopped; 1/2 teaspoon paprika, for garnish; 1 sprig parsley, for garnish

A creamy, gluten-free potato salad, perfect for a cookout, featuring tender potatoes in a tangy dressing.

⭐ 4.4 (20 reviews) Prep: 20 minCook: 40 minTotal: 60 minYields: 8 servings

Category Tags:

Side Dish Dinner Lunch Salad

Cuisine Tags:

American

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Instructions

Start boiling salted water. Peel potatoes, then cook in boiling water for 30-40 minutes until tender. Drain and cool.
Cut cooled potatoes into 1/2- to 1-inch cubes and place in a large bowl.
Whisk together gluten-free mayonnaise, vinegar, mustard, sugar (if desired), celery seed, salt, and pepper for the dressing.
Combine celery, onions, green onions, parsley, and eggs with the cubed potatoes. Pour dressing over and fold until thoroughly combined.
Chill for several hours or up to two days.
Garnish with paprika and a parsley sprig before serving.

Nutritional Info (per serving)

Calories: 357 kcal

Carbohydrate: 31 g

Cholesterol: 81 mg

Fiber: 4 g

Protein: 7 g

Saturated Fat: 4 g

Sodium: 643 mg

Sugar: 3 g

Fat: 23 g

Unsaturated Fat: 0 g