Gluten-Free Old Fashioned Potato Salad

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

  • Prep Time 10 min
  • Total Time 4 hr 45 min
  • Servings 8

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.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Stir a tablespoon or two of pesto into the dressing for an extra flavor hit.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
325 ),
% Daily Value
Total Fat
36 g
36 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
130 mg
130 %;
Sodium
600 mg
600 %;
Total Carbohydrate
22 g
22 %
(Dietary Fiber
2 g
2 %
),
Protein
6 g
6 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 1 Vegetable; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.