Gluten-Free Potato Salad For Spring Dinner
A refreshing and delicious gluten-free potato salad perfect for spring dinners and potlucks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 pounds Idaho potatoes, peeled and diced
- 1 cup celery, chopped
- 1 cup green onions, sliced
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10-15 minutes.
- Drain the potatoes and let them cool completely.
- In a large bowl, combine the cooled potatoes, celery, green onions, mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
- Mix gently until all ingredients are well combined.
- Fold in the fresh parsley.
- Chill in the refrigerator for at least 1 hour before serving.
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Notes
- For a creamier texture, add more mayonnaise as desired.
- This salad can be made a day in advance for better flavor.
- Feel free to add other vegetables like bell peppers or hard-boiled eggs.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg