This gluten-free potato salad is a creamy, flavorful side dish perfect for barbecues, picnics, or weeknight dinners. It’s made with simple, wholesome ingredients and can be easily customized.
Ingredients
- 2 lbs baby potatoes (Yukon Gold or red potatoes work well)
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey (optional, for a hint of sweetness)
- 2 celery stalks (finely chopped)
- ¼ cup red onion (finely chopped)
- 3 hard-boiled eggs (peeled and chopped)
- 2 tbsp fresh parsley (chopped)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika (optional, for garnish)
Instructions
- Cook the Potatoes
- Wash the potatoes and cut them into bite-sized pieces if necessary.
- Place them in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the potatoes are fork-tender.
- Drain and let the potatoes cool slightly.
- Prepare the Dressing
- In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey (if using), salt, and black pepper.
- Combine Ingredients
- In a large mixing bowl, combine the cooked potatoes, celery, red onion, chopped eggs, and parsley.
- Pour the dressing over the mixture and gently toss to coat everything evenly.
- Chill the Salad
- Cover and refrigerate for at least 1 hour to let the flavors meld together.
- Garnish and Serve
- Before serving, sprinkle with smoked paprika for a pop of color and extra flavor, if desired.
Tips for Success
- Texture: Avoid overcooking the potatoes; they should be tender but not mushy.
- Add-Ins: Customize with dill pickles, capers, or chopped green onions for added flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Pair with grilled chicken, burgers, or fish.
- Serve as a standalone dish for a light lunch or snack.
Enjoy your creamy, gluten-free Potato Salad!
