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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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 6

Equipment

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
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