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Taste of Home

Gluten-Free Potato Salad

TOTAL TIME: Prep: 20 min. Cook: 15 min. + chilling YIELD: 12 servings.
In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, this gluten-free potato salad still takes me home again. —Ellie Martin Cliffe, Milwaukee, Wisconsin

Ingredients

  • 1 garlic clove, peeled
  • 3 pounds small red potatoes, quartered
  • 2 tablespoons cider vinegar, divided
  • 1-1/2 teaspoons salt, divided
  • 6 hard-boiled large eggs, divided use
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon paprika, plus extra for garnish, optional
  • 1/4 teaspoon pepper
  • 1 medium sweet onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 tablespoons minced fresh parsley

Directions

  • 1. Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic.
  • 2. Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold.
  • 3. Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.

Nutrition Facts

3/4 cup: 281 calories, 19g fat (4g saturated fat), 107mg cholesterol, 472mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 6g protein.

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