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Gluten-Free Old Fashioned Potato Salad

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  • Prep 10 min
  • Total 4 hr 45 min
  • Servings 8
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Tangy dressing makes this potato salad better than what you can get from the deli.
By Betty Crocker Kitchens
Updated May 3, 2018
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    Stir a tablespoon or two of pesto into the dressing for an extra flavor hit.
  • tip 3
    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

430 Calories, 36 g Total Fat, 6 g Protein, 22 g Total Carbohydrate

Nutrition Facts

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

More About This Recipe

  • Not every fajita recipes comes in a sizzling skillet that smokes up your kitchen. This fajitas recipe is crazy-easy — red bell pepper and onion slices are piled into a greased casserole dish and topped with chicken breast strips. Next, you drizzle with oil, sprinkle with seasoning mix, toss to coat and 35 to 40 minutes later dinner is served! We love the idea of assembling these fajitas at the table. Simply serve alongside tortillas, sour cream, salsa and cilantro to complete the meal! Lime juice is a common condiment in Mexican cuisine. Just squeeze a little on the chicken and veggies for a bright, tangy flavor boost.
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