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!
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.
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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
- 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
Step #1: Place all ingredients into 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
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.
I suggest keeping it in the fridge for no more than 5 days.
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.
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
Gluten Free Potato Salad
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.
Alle says
Yum!
Lori says
This is really good and great for a summer BBQ side!
Allianna Moximchalk says
So glad you enjoyed!