Gluten-Free Potato Salad Tips
How do you hard boil eggs for gluten-free potato salad?
Hard-boiled eggs are a classic addition to any potato salad. Whether you layer slices on top or chop them up and mix them in, they add great flavor and a bit of protein. You can also make your hard-boiled eggs
up to 5 days ahead of time—just leave them in the shells and peel them when you’re ready to make your salad.
How can you make this gluten-free potato salad your own?
While this gluten-free potato salad already has a lot of flavor, it's fun to switch things up. For a southwest spin, mash a chipotle pepper or two in with your mayonnaise and stir in chopped cilantro, corn and a bit of cumin. A squeeze of fresh lime puts it over the top. Dreaming of the south of France? Add capers, sun-dried tomatoes, herbes de Provence
and olives. No matter what you add, be sure to check the label of any ingredient to make sure it’s gluten-free. The same goes for any other gluten-free recipe
you make at home.
How should you store gluten-free potato salad?
Potato salad is great to have on hand, especially during the summer, for a side dish for your next grilling adventure
. We tend to think it tastes even better the next day, so why not make your potato salad ahead? Simply store it in an airtight container overnight in the fridge. If you're thinking of freezing your leftovers, think again. While you technically can freeze potato salad, you usually end up with really sad results when you thaw it out. —James Schend, Taste of Home Deputy Culinary Editor
3/4 cup: 281 calories, 19g fat (4g saturated fat), 107mg cholesterol, 472mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 6g protein.