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Old-Fashioned Potato Salad (Gluten Free)

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Old-Fashioned Potato Salad (Gluten Free)

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

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(148 Ratings)

148 Ratings

5 spoons 65%

4 spoons 22%

3 spoons

2 spoons

1 spoons

Member Reviews (57)

7e1b6f91-d7b0-4f8c-bb1c-cef0d07e78c1

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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

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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.

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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.

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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*:

Vitamin A 4.00%;
Vitamin C 6.00%;
Calcium 4.00%;
Iron 4.00%;

Exchanges:

1 Starch;
1 Vegetable;
7 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 57 Reviews View All

Posted 9/10/2011 2:34:42 PM REPORT ABUSE pallo said:

Rating:

I have a recipe from and old Betty Crocker Cookbook .. try using red potatoes .. always best for salad .. waxy texture hold together better. Boil them, unpeeled, in pot filled with water until fork tender. Remove them and let them cool a bit and then peel them and cut into cubes. For the dressing I use mayonnaise,celery and mustard and 6 eggs just as they recommend but then I add about a half cup of sweet relish. This gives it the sweetness you desire. Let it cool for at least 6 hours. Overnight is better. NOTE: do ot cut the eggs up into small pieces..bigger chunks is better... work and kids go wild over it...enjoy

This reply was: Helpful Inspiring

Posted 7/5/2011 3:34:20 PM REPORT ABUSE smoogee said:

Rating:

This recipe is very simular to the one my mother made and now I make. She never used the celery and my son doesn't like cunchiness of celery, so I sprinkle celery seeds to get the taste of celery. Also we always used sugar to cut the vinegar and mustard. I have many friends asking me to make this when it comes to potlucks. I even used mustard with horse radish in it and it gave it alittle different taste, but good.

This reply was: Helpful Inspiring

Posted 7/1/2011 5:24:24 PM REPORT ABUSE angelcatj420 said:

Rating:

This is good but I like the way my grandmother made it even better. She used Miracle Whip, no vinegar or sugar, and used sweet pickle juice in it. Mmmmmmmm........ Gave it a sweet/tangy taste.

This reply was: Helpful Inspiring