Creamy Gluten-Free Potato Salad!
Enjoy this creamy gluten-free potato salad, featuring tender Yukon gold potatoes and fresh dill, perfect for any gathering.
Cook Time 20 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine American
Servings 8
Calories 350 kcal
- 2 ½ pounds Yukon gold potatoes
- 1 tablespoon and 1 teaspoon of salt (divided)
- 1 cup mayonnaise
- ½ cup pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon sugar
- ½ teaspoon pepper
- 2 teaspoons apple cider vinegar
- 2 celery ribs (diced)
Peel and cut Yukon gold potatoes into 1-inch cubes.
Boil potatoes with 1 tbsp salt and water for 10-12 minutes until fork-tender.
Drain potatoes and let them cool completely.
In a large bowl, mix mayonnaise, pickle relish, mustard, 1 tsp salt, pepper, dill, sugar, and apple cider vinegar.
Add the diced celery to the dressing and mix well.
Gently fold in the cooled potatoes. Chill for at least 2 hours before serving.
- Use Yukon Gold potatoes for their creamy texture and ability to hold their shape.
- Ensure potatoes are completely cool before mixing to prevent a gummy salad.
- Adjust relish, vinegar, and sugar to your preference for tanginess or sweetness.
Allergens: Eggs, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.