Gluten-Free Creamy Potato Salad

This easy gluten-free potato salad is simple to make, delicious and always a hit in the summertime.
This easy gluten-free potato salad is simple, delicious and always a hit in the summer.

This easy gluten-free potato salad is simple to make, delicious and always a hit in the summer. The key to this creamy potato salad is to add pickle juice to the mayo. A tangy and creamy dressing with potatoes, celery, hard-boiled eggs, diced pickles and fresh dill.

Perfect to serve with your grilled burgers, steak or chicken. You really can’t beat a great side dish, like a summer cold potato salad. Originally posted in Sept 2016, I have added new photos and rewritten the blog post.

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I always thought I made a pretty good potato salad, until I started adding pickle juice to the mix.

A favourite salad to make for BBQ’s, potlucks and summer get togethers. Whip up this gluten-free potato salad for your family-they will love it!

This easy gluten-free potato salad is simple to make, delicious and always a hit in the summertime.

Do you like your potato salad with eggs? I am a big fan, but I would love to know your thoughts. Let me know in the comments below👍🏻

I have found that I absolutely love the extra flavour that adding pickle juice adds to the recipe. Now I never leave it out. If you are looking for an easy to make potato salad-this is it!

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INGREDIENTS NEEDED TO MAKE THE SALAD:

  • Baby Potatoes
  • Hard-Boiled Eggs
  • Celery
  • Dill Pickles
  • Fresh Dill
  • Green Onions
  • Yellow Mustard
  • Mayonnaise
  • Dill Pickle Juice
  • Whipping Cream or Coconut Milk
  • Apple Cider Vinegar
This easy gluten-free potato salad is simple to make, delicious and always a hit in the summer.

This creamy potato salad is one of those recipes that we have on repeat in the summer. We also love easy summer recipes like. Simple Caprese Salad, watermelon cucumber and lime salad and cantaloupe cucumber salad.

HOW TO MAKE THE POTATO SALAD:

  1. In a medium pot add the potatoes and cover potatoes with water.
  2. Bring to a boil and then turn down the heat to low-medium and cover with a lid.
  3. Cook 10-15 minutes depending on size of potatoes. You want the potatoes slightly tender.
  4. Drain potatoes and set aside.
  5. In a medium bowl add the mayo, mustard, dill pickle juice, whipping cream and apple cider vinegar. Stir well.
  6. Cut baby potatoes in half and add to bowl.
  7. Slice hard-boiled eggs in half and add to bowl.
  8. Add the celery, dill pickles and dill and toss all together.
  9. Add salt and pepper and salad is ready.
  10. Cover bowl and keep in refrigerator until ready to serve.
This easy gluten-free potato salad is simple to make, delicious and always a hit in the summer.

My version of gluten-free potato salad has many nods to the classic version. A creamy dressing, hard-boiled eggs, tender potatoes and diced celery.

HERE ARE MORE SUMMER SALADS TO TRY:

Simple Caprese Salad

Watermelon Cucumber and Lime Salad

Cantaloupe Cucumber Salad

Fresh With Flavour Coleslaw

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This easy gluten-free potato salad is simple to make, delicious and always a hit in the summer.

Gluten-Free Creamy Potato Salad

This easy gluten-free potato salad is simple to make, delicious and always a hit in the summer.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad, Side Dish
Cuisine American
Servings 6

Equipment

  • medium cooking pot
  • medium bowl
  • strainer
  • cutting board
  • knives
  • Tongs

Ingredients
  

  • 12 – 14 baby potatoes
  • 6 hard boiled eggs
  • 1/2 cup diced celery
  • 1/4 cup diced dill pickles
  • 1 Tbsp fresh dill, finely chopped
  • 2 green onions, finely chopped
  • 1-2 tsp yellow mustard
  • 1 cup mayonnaise
  • 1 tbsp dill pickle juice
  • 1 tbsp whipping cream or coconut milk
  • 1/2 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions
 

  • In a medium pot add potatoes and cover potatoes with water.
  • Bring to boil and then turn down to low-medium heat and cover with a lid.
  • Cook 10-15 minutes. You want the potatoes to be slightly tender. Drain and cool potatoes.
  • In a bowl stir together the mayonnaise, mustard, dill pickle juice, whipping cream and apple cider vinegar.
  • Cut baby potatoes in 1/2 and add to a medium bowl.
  • Slice eggs in half and half again and add to bowl.
  • Add the celery, dill pickles and dill and toss all together.
  • Add salt and pepper and salad is ready to serve.
  • You can cover bowl and place in refrigerator to keep cold also.
Keyword creamy potato salad, gluten-free, gluten-free potato salad, potato salad
Tried this recipe?Let us know how it was!