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    Allianna's Kitchen » Recipes » Dairy free

    Published: Aug 31, 2021 · Modified: Aug 28, 2024 by Allianna Moximchalk · This post may contain affiliate links · 3 Comments

    Gluten Free Potato Salad Recipe

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    This creamy Dairy Free and Gluten Free Potato Salad Recipe is perfect for any summer bbq. The creamy avocado mayonnaise combined with the fresh chives, crispy bacon, hard-boiled eggs and crunchy celery is absolutely delicious! You can make this gluten-free potato salad recipe with ingredients that you probably already have on hand. This recipe only requires 10 minutes or hands on time, which means you can have it all ready to go in under 20 minutes. It is truly a perfect summer side dish!

    Paleo potato salad on a plate with green onion on top.

    This recipe came to mind when I was meal prepping for clients one week and had a ton of leftover mini potatoes and I was unsure what to do with all of them! Pairing this with yummy brisket or something on the grill sounds like the most amazing summer meal to me. As someone with food allergies and sensitivities, I always like to bring my own dishes to cookouts. It guarantees that there is going to be something I can eat. This is one of my go to’s because I have yet to meet someone that does not like potato salad! I love serving this recipe with my favorite Gluten Free Pasta Salad, Cucumber Watermelon Salad, and Gluten Free Coleslaw too! It makes for the best summer cookout combo.

    Jump to:
    • Why I Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Recipe Instructions
    • Expert Tips
    • Frequently Asked Questions
    • Storage Instructions
    • Other Gluten Free Summer BBQ Recipes
    • Gluten Free Potato Salad

    Why I Love This Recipe

    • This creamy potato salad takes less than 30 minutes to make!
    • It goes great with just about anything in the summer time. I love pairing it with my Gluten Free Pasta Salad.
    • This recipe is naturally dairy free, gluten free, soy free, paleo, refined sugar free and can be made vegan friendly too. It is great for those with celiac disease who cannot have gluten.
    • Unlike traditional potato salad, this recipe is made with avocado mayo which is far better for you than regular mayo! I also give suggestions for a vegan mayonnaise in this recipe so you can make a vegan potato salad too. 
    • I like to meal prep this side dish in the summer and eat it all week long! It is super kid friendly too.

    Ingredients

    Whole30 potato salad ingredients in small glass bowls.
    • Mini potatoes-cut in half. Make sure your potatoes are boiled until they are soft. Do not remove the skin! I like the skin on. If you prefer peeled potatoes, you can take the skin off using a paring knife. 
    • Avocado mayo–This is an alternative for regular mayo. It is loaded with healthy fats like avocado oil vs canola oil which is used in regular mayo.
    • Celery, bacon and hard boil eggs-To give everything a nice crunch and add flavor.
    • Old bay seasoning, apple cider vinegar and dijon mustard-This helps gives this potato salad lots of flavor!

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Potatoes-While yukon gold potatoes, red-skinned potatoes, russet potatoes, and red potatoes are my go to kind of potatoes, any kind will work. Just make sure you use tender potatoes that have been boiled. 
    • Pickles-I love adding pickles to my potato salad for a nice crunch. Sometimes I even add a little bit of pickle juice if I have it on hand too.
    • Mayonnaise-If you are vegan or do not eat eggs you can use a vegenaise which is free of any eggs
    • Onions-I like to leave onions out of this recipe, but some people like white onion, red onion or green onions in their homemade potato salad.
    • Fresh herbs-dill is my personal favorite. 
    • Cheddar cheese-Not a must but some people like adding cheese on top!

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Recipe Instructions

    Mini potatoes, eggs, bacon, celery, pickles, and mayo in a glass container with a spoon.

    Step #1: Place all ingredients into a large glass bowl.

    Mixed potato salad in a large glass bowl.

    Step #2: Mix all ingredients together in the large bowl, then cover up the potato salad and allow it to sit in the fridge for 30 minutes prior to serving.

    Expert Tips

    • Tip #1: Potato salad taste best cold. If you are using warm potatoes, bacon or eggs be sure to allow the ingredients to get to room temperature prior to mixing. 
    • Tip #2: If you are serving this on a high heat day, make sure to keep it out of the heat. If you are serving outside, sometimes I like to put the potato salad plastic bowl inside a bowl of cold water and ice to keep it from spoiling. 

    Frequently Asked Questions

    How should I cook hard boiled eggs?

    I like to make mine in the instant pot! To make the hard boiled eggs in the instant pot, add the metal trivet to the pot, pour in 5 cups of water. Then gently lay down the eggs in a single layer. Set the instant pot to high pressure for 4 minutes (usually is around 20 minutes total when you take into account the time it takes for the pressure to build up). Once the eggs are done, remove them from the instant pot and immediately place them in a bowl of ice and cold water. This will prevent them from continuing to cook. Once they are in the ice bath for 10 or so minutes, remove the shell and dice up the eggs. 

    How long does potato salad last?

    I suggest keeping it in the fridge for no more than 5 days.

    What goes well with potato salad?

    While this gluten free side dish will go with just about anything, a few of my favorites are: Whole30 Coleslaw, Whole30 Crab Cakes, Paleo Salmon Cakes.

    Gluten free potato salad in a blue bowl with green onions and red pepper flakes.

    Storage Instructions

    • This recipe holds up best covered in the fridge.
    • You cannot freeze it because it has mayo on it.
    • I suggest eating it within 5 days.

    Other Gluten Free Summer BBQ Recipes

    • burger with a bun on it with cheese, tomato and lettuce
      Gluten Free Burger
    • close up photo of pork belly in a bowl
      Air Fryer Pork Belly
    • dairy free strawberry pretzel salad on a plate with whipped cream on top
      Gluten Free Strawberry Pretzel Salad
    • Cucumber and watermelon salad on a plate with limes, pepper and honey drizzled on top.
      Cucumber Watermelon Salad
    paleo potato salad on a plate with green onion on top

    Gluten Free Potato Salad

    Course Side Dish
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Servings 8 people
    Author Allianna Moximchalk
    541kcal
    Cost $5
    Print Recipe Pin Recipe

    Equipment

    • 1 Large bowl with a lid is ideal

    Ingredients

    • 5 cups mini potatoes cut in half and cooked, see notes below for cooking
    • 1 cup avocado mayo
    • 1/2 cup celery chopped
    • 1 cup bacon cooked and chopped
    • 1 tbsp old bay or new bae seasoning
    • 2 tbsp dijon mustard
    • 2 hard boiled eggs chopped
    • 1 tbsp apple cider vinegar

    Optional to top off

    • red pepper flakes
    • chopped green onion
    • chives

    Instructions

    • Chop the potatoes in half and cook the potatoes in a boiling pot of water for 10-15 minutes if they are not already cooked. Allow the potatoes to cool. Place all ingredients in a bowl and mix until mixed throughout.

    Notes

    Serving size: This recipe yields approximately 8 servings. 
    Nutriton info: The nutriton info is an estimate and cannot be guaranteed. 
    Storage: This recipe can last in the fridge for up to 5 days. 
    Easy, creamy and delicious dairy free and gluten free potato salad.
    Serving: 1serving | Calories: 541kcal | Carbohydrates: 19g | Protein: 4g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 75mg | Sodium: 273mg | Potassium: 433mg | Fiber: 2g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Healthy Gluten Free & Dairy Free Recipes

    • Vegan sweet potato mash in a bowl with fresh green herbs and a gold spoon.
      Vegan Sweet Potato Mash
    • Chocolate chip cookies with candies on top laid out on wax paper.
      Gluten Free Monster Cookies
    • Chicken sausage and vegetables on a plate with dipping sauce.
      Sheet Pan Chicken Sausage and Veggies
    • Slice of banana cake on a blue and white plate.
      Gluten Free Banana Cake with Almond Flour Recipe

    Reader Interactions

    Comments

    1. Alle says

      February 20, 2022 at 1:02 am

      5 stars
      Yum!

      Reply
    2. Lori says

      February 11, 2022 at 1:36 pm

      5 stars
      This is really good and great for a summer BBQ side!

      Reply
      • Allianna Moximchalk says

        February 11, 2022 at 1:37 pm

        So glad you enjoyed!

        Reply
    5 from 2 votes

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