Gluten-Free Old Fashioned Potato Salad

Gluten-Free Old Fashioned Potato Salad

A tangy dressing makes this potato salad better than deli salad.

Prep Time

10

Minutes

Total Time

4:45

Hrs:Mins

Makes

8

servings

6
medium potatoes, peeled (2 pounds)
1 1/2
cups mayonnaise or salad dressing
1
tablespoon white or cider vinegar
1
tablespoon yellow mustard
1
teaspoon salt
1/4
teaspoon pepper
1
medium onion, chopped (1/2 cup)
2
medium celery stalks, chopped (1 cup)
4
hard-cooked eggs, chopped
  1. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
  2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Special Touch
Stir a tablespoon or two of pesto into the dressing for an extra flavor hit.
Success
Put each potato in a bowl of cold water as you peel them. That way, the peeled potatoes won’t turn brown while you’re peeling the remainder.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 325 ),
  • Total Fat 36 g
    • (Saturated Fat 6 g,),
  • Cholesterol 130 mg;
  • Sodium 600 mg;
  • Total Carbohydrate 22 g
    • (Dietary Fiber 2 g,
  • Protein 6 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 7 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.