Gluten Free Potato Salad Recipe
Today we are making a Gluten Free Potato Salad Recipe!
I absolutely love potatoes … huge fan. Aside from the different types available (hello, buttery golden mini potatoes. Sweet potatoes. The regular old Russet potato. As well as every other variety that exists), they’re probably the most versatile and budget friendly food out there. You want fries? Potatoes have your back. Roasted? Creamed? Stir-fried? Baked? Cut in half and loaded with sauce and veggies? Salad? You get a WORLD of opportunity with the humble potato. So do yourself a favor and get on this homemade potato salad. Trust me, it won’t last a day in your fridge.
Potato salad was one of my FAVORITE sides growing up. In fact, I would revel in the fact that my mom bought a giant tub of this cold and creamy potato salad from Costco (and it got brownie points for having RED potatoes mixed in). In the fridge it would go, straight home from the shelves of the grocery store. Aaaaand straight into my stomach, with my giant silver spoon digging into the plastic container of starchy root vegetable + cream.
One holiday, I ended up eating so much of it that I puked everything but my intestines out of the next day. Ever since that fateful day in 2012, I never touched a bowl of potato salad …
Until now.
Why You’ll Love This Gluten Free Potato Salad Recipe
No Eggs, Milk or Gluten: Classic potato salad is a creamy and (usually) cold salad, made with potatoes, mayonnaise, vinegar, mustard, salt, pepper, hard-boiled eggs and veggies such as celery and onion. However, this vegan potato salad doesn’t include eggs, milk or gluten. Instead, the mayonnaise is made from a cashews base!
Dish for a Crowd: Oh no! It’s the day before Christmas and Aunt Mary calls you to let you know that in fact, the so-called dinner she was hosting tomorrow has now turned into a potluck. What to do, what to do? Well, you’re in luck! Once again, I reiterate that this potato salad is going to be your best friend when it comes to bringing a dairy free and gluten free side dish to any gathering. You can’t go wrong with this no-bake recipe!
Picnic Summer Dish: This great recipe is the perfect perfect side dish to bring to the next cookout, summer BBQ or summer picnics. It’s made with healthy and simple ingredients. Plus, (almost) everyone loves potatoes. This will become your new favorite recipe for the summer!
Substitutions
Cashews: These form the basis of the vegan mayonnaise. Do not substitute any other nut here. The cashews will need to be boiled for 20-30 minutes in a large pot before using to soften them up before blending. If you have time, then leave them overnight in room temperature water instead.
White Onion: Red onion can be a substitute.
Apple Cider Vinegar: Lemon juice or white vinegar can also give a tangy flavor.
Dijon Mustard: Yellow mustard can act as a substitute for dijon. Dijon is tangier, so feel free to add a splash of white wine vinegar to make dijon flavors from yellow mustard.
White Potatoes: Russet potatoes would be the best here, but Yukon gold potatoes or small red potatoes (for a red potato salad) can work as well. You will have to use a teaspoon salt per pound of potatoes when boiling.
Black Pepper: Freshly cracked black pepper is the best, but you can use pre-ground black pepper. This adds a ton of the flavor!
Gluten Free Potato Salad Recipe Notes
- Jazz up this salad by adding herbs such as fresh parsley, fresh dill, sweet pickles, sweet onions, green onions and more to top salad when serving, depending on personal preference.
- Serve this recipe with green beans, steamed veggies or baked beans on the side!
- If making for a large gathering, then bring this in a bowl tightly covered with plastic wrap.
More Favorite Recipes You’ll Love
Thai Salad Recipe: This Thai Salad recipe is a crunchy and colorful salad, coated with a peanut sauce and cilantro with crunchy peanuts as add-ins.
Cranberry Parsley Cheese Ball: This is a vegan cheese ball, but without using any real cheese! The coating is parsley and cranberries (which works great for a festive recipe)!
Summer Macaroni Salad: This is another great recipe to bring to a potluck! Avocado sauce coating creamy macaroni in a summer salad.
Garlic Hasselback Potatoes: These potatoes are hasselback, which is a type of Swedish potato dish! Coated in garlic butter and baked, this is perfect as a side dish.
If you make this Gluten Free Potato Salad Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Gluten Free Potato Salad Recipe
Equipment
- Blender, for the mayo
- Stovetop Pot, to boil the potatoes and cashews
Ingredients
For the Salad
- 5 medium white Russet potatoes chopped, boiled and peeled // when boiling, add a teaspoon of salt per pound of potatoes
- 1 tbsp apple cider vinegar
- ½ tsp dijon mustard
- 1 celery rib diced
- ¼ medium white onion diced
Instructions
- Soak the cashews in boiling water for 30 minutes, or leave them overnight in room temperature water if you have time and want them to be ready for the next day.
- Once the cashews are soaked, blend all mayo ingredients together until smooth.
- Toss together all salad ingredients in a large bowl, then mix in the mayo by hand.
- Put in the fridge to chill. Serve when it is cold! See storage notes below.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to four days.
- Mayo recipe is based on this one.
