This is the best gluten-free potato salad recipe. A twist on a classic southern dish, this salad is made with red potatoes, hardboiled eggs, bacon, and cucumber. It's easy to make and has the most rich and creamy dressing. This salad is also dairy-free, Whole30, and paleo.
Table of Contents
Why you will love this recipe:
- The taste! The dressing on this salad is so rich and creamy and this salad has the perfect texture with the addition of bacon and cucumber for a little crunch.
- You will love how easy this gluten-free potato salad recipe is to make. You don't have to peel the potatoes which makes it so much easier to make than most other potato salad recipes.
- Besides being gluten-free this healthy salad is also dairy free, refined sugar free, paleo, and Whole30 compliant.
- It's the perfect dish for picnics, barbecues and tailgates.
If you love healthy salads you will also love my Asian coleslaw!
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in the post.
Jump to the Recipe Card.
- Red potatoes - form the base of this delicious dairy-free potato salad. I left the skin on for the added vitamins and minerals but you could remove the skins if you prefer. If you don't have red potatoes you can use other types of potatoes such as Russet or Yukon Gold potatoes.
- Eggs - these give the gluten-free potato salad a nice flavour and boost of protein.
- Green onion - you can swap this for white, yellow or red onion instead.
- Bacon - cooked bacon adds a delicious salty flavour and so much crunch. I recommend using sugar free and nitrate free bacon if you can find it.
- Mayonnaise - forms the base of the delicious creamy dressing. You can either make your own mayo, or use a store bought one.
- Dijon mustard - to add even more flavour to the dressing. You can use any brand of dijon mustard that you prefer.
- Honey - to add natural sweetness to the dressing while keeping it refined sugar free. You could swap this for maple syrup.
- Seasonings - sea salt, ground black pepper, and paprika combine perfectly to give the dressing its delicious taste.
Variations and add ins:
- To make the recipe Whole30 compliant: omit the honey from the dressing.
- If you don't like bacon: leave it out of the recipe.
- To make without mayonnaise: swap the mayo for Greek yogurt or full fat plain yogurt instead.
- To make this salad sugar free: omit the honey from the dressing.
- You can add other ingredients to this salad to give it a different flavour. Some other options include chopped celery, carrots, dill pickles or bell peppers
- Add fresh herbs such a parsley, dill, basil, chives, or thyme to give it a different flavour.
How to make gluten-free potato salad:
- Step 1: Place a large pot 3/4 full with water on the stovetop and turn onto high heat. While the water is heating, wash and cut the potatoes into approximately 1 inch sized pieces. Once the water is boiling, add the eggs and chopped potatoes to the pot and heat for 15 minutes.
- Step 2: While the potatoes and eggs are cooking, chop the cucumber and onion and break the bacon into pieces and place these in a large bowl. Set the bowl aside.
- Step 3: While the potatoes and eggs are still cooking, make the dressing by mixing the dressing ingredients in a bowl or jar until they are smooth and creamy.
- Step 4: When the potatoes and eggs are cooked, remove the eggs from the pot and place them in a bowl of cold water. Then rinse the potatoes with cold water and place them in a colander to drain (you don't want them to be wet when you add them to the salad).
- Step 5: Peel the eggs, chop them into pieces and put them in the bowl with the cucumber, onion and bacon. Dry the potatoes and put them into the bowl as well.
- Step 6: Pour the dressing over the salad and toss everything well until the ingredients are coated in the dressing.
Top tips:
- This gluten-free potato salad tastes even better after it's been in the fridge for a day or overnight. This allows the flavours to become more bold and the veggies to be chilled and crisp, so you can make it the day ahead.
- Don't skip rinsing the cooked potatoes and eggs in cold water. If you don't they will continue to cook and become mushy. Plus when you add them to the other vegetables they would warm the other veggies and make them soft and not crisp.
How to serve:
This gluten-free potato salad can be eaten on it's own or it can also be served as a side dish and goes well with so many other foods such as juicy Denver steak, easy salt and pepper chicken wings, blackened cod fish, pan fried shrimp, grain free beef burgers, and more.
Gluten-free potato salad FAQs:
Do you have to peel potatoes for potato salad?
You can, but you don't have to. It's easier not to peel the potatoes, and the skin is where most of the nutritional value of the potatoes are, so why waste them?
Can you eat white potatoes on Whole30?
Yes. Both white potatoes and sweet potatoes can be eaten on the Whole30 program.
How do I store this salad?
Store this salad in the fridge in an airtight container for up to 5 days.
Can I freeze potato salad?
I don't recommend trying to freeze potato salad. The potatoes and cucumber will get pretty mushy when it thaws.
Other gluten-free recipes you will love:
Recipe
Gluten-Free Potato Salad
This is the best gluten-free potato salad recipe. It's so easy to make and it's also dairy-free.
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Servings: 8
Calories: 267kcal
Equipment
- Large bowl
Ingredients
- 3 lbs red potatoes, washed and cut into bit sized pieces
- 6 eggs
- 6 pieces of cooked bacon, broken into pieces
- 1 long english cucumber, chopped
- 1 cup chopped green onion
Dressing Ingredients
- 1 cup mayonnaise
- 2 tablespoon dijon mustard
- 2 tablespoon honey (omit for Whole30)
- 1 tablespoon apple cider vinegar (or substitute with lemon juice or coconut vinegar)
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
Instructions
- Place a large pot filled approximately 3/4 full with water on the stove and turn onto high heat.
- While the water is heating, wash and cut the potatoes into approximately 1 inch sized pieces.
- Once the water in the pot is boiling, add the chopped potatoes and eggs to the pot.
- Turn down the heat slightly and boil the potatoes and eggs for ~15 minutes, until the potatoes are soft but not mushy.
- While the potatoes and eggs are cooking, chop the cucumber and onion and break the bacon into pieces and put them in a salad bowl.
- While the potatoes and eggs are cooking, make the dressing by mixing the ingredients in a bowl or jar until they are smooth.
- Once the potatoes and eggs are cooked, remove the eggs from the pot and place them in a bowl of cold water.
- Rinse the potatoes with cold water and place them in a colander to drain (you don't want them to be wet when you add them to the salad).
- Remove the eggs from the cold water, peel them and chop them and put them in the salad bowl.
- Dry the potatoes and put them into the salad bowl.
- Pour the dressing over the salad and mix all the ingredients well until everything is coated with the dressing.
- Serve and enjoy!
Notes
- If you prefer the potatoes to be peeled, peel them after you wash them and then cut them into pieces.
- Be sure to rinse the potatoes with cold water after cooking them. You don't want them to be hot when you add the other vegetables, or they will warm the other vegetables.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 267kcal | Carbohydrates: 36g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 128mg | Sodium: 645mg | Potassium: 928mg | Fiber: 4g | Sugar: 9g | Vitamin A: 426IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 2mg
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