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Creamy Gluten-Free Potato Salad!

This potato salad is a game-changer for anyone seeking a delicious, gluten-free option. It perfectly balances creamy mayonnaise with tangy pickle relish and fresh dill, all surrounding tender, perfectly cooked Yukon gold potatoes. Forget those bland, mushy versions of the past. This recipe focuses on texture and bright flavors, making it a guaranteed hit at any barbecue, picnic, or potluck. It's easy to prepare and delivers exceptional taste.
Print Recipe
Cook Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. Peel and cut Yukon gold potatoes into 1-inch cubes.
  2. Boil potatoes with 1 tbsp salt and water for 10-12 minutes until fork-tender.
  3. Drain potatoes and let them cool completely.
  4. In a large bowl, mix mayonnaise, pickle relish, mustard, 1 tsp salt, pepper, dill, sugar, and apple cider vinegar.
  5. Add the diced celery to the dressing and mix well.
  6. Gently fold in the cooled potatoes. Chill for at least 2 hours before serving.

Notes

- 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.