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Gluten Free Potato Salad Recipe

This Gluten Free Potato Salad Recipe gets a creamy homemade mayo base using cashews and is perfect for a summer picnic potluck!
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Prep Time 40 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 203 kcal

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

For the Mayonnaise

  • 1 cup raw cashews
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp garlic salt
  • ¼ cup water add a little more as desired to help it blend

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