The Ultimate Gluten-free Potato Salad (dairy-free)

This is the best gluten-free potato salad recipe. A twist on a classic southern dish, this loaded 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:
• Ingredients and substitutions:
• How to make (step-by-step): 
• Top tips:
• Variations and add ins:
• How to serve:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• The taste! The dressing on this homemade potato salad is a little sweet and a little tangy with the most smooth and creamy texture. The salad has the perfect texture with the addition of bacon and cucumber for a little crunch.
• You will love how simple and easy this recipe is to make. It also stores well and makes great leftovers so is perfect for meal prep. 
• This healthy salad is gluten free, 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:

• Red potatoes - 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 easily remove the skins and peel the potatoes if you prefer.
• Eggs - these give the salad a nice flavour and boost of protein.
• Cucumber - for some extra crunch and healthy vegetables. 
• Bacon - cooked bacon adds a salty crunch that gives this salad extra protein, flavour and texture. I recommend using sugar free and nitrate free bacon to keep this salad as healthy as possible. 
• Green onion - to add more flavour and a pop of colour to the salad.
• Mayonnaise - mayo forms the base of the delicious creamy dressing on this salad. You can either make your own mayo, or buy a store bought one. If you are using store bough mayonnaise I recommend using one made with either avocado oil or olive oil and that is made without sugar to keep this salad as healthy as possible.
• Dijon mustard - to add even more flavour to the dressing on this salad. You can use any brand of dijon mustard that you prefer.
• Apple cider vinegar - to give the dressing the perfect bit of tangy flavour. You could swap this for another type of vinegar such as coconut vinegar or balsamic vinegar to give it a different flavour.
• Honey - to add a bit of natural sweetness to the dressing on this salad while keeping it refined sugar free. You could swap this for maple syrup if you wish.
• Seasonings - sea salt, ground black pepper and paprika combine perfectly to give the dressing its delicious taste.

How to make (step-by-step): 

Step one:

First, cook the potatoes and eggs by boiling them together in a large pot of water on the stove for 15 minutes.

Step two:

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 three:

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 four:

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 five:

Next remove the eggs from the cold water, peel them and chop them and add them to the bowl with the cucumber and onion.

Step six:

Then dry the potatoes, chop them and add them to the bowl with the other ingredients.

Step seven:

Pour the dressing over all the salad ingredients and toss everything well so that it is evenly coated in the dressing. Then serve and enjoy!

Variations and add ins:

• If you don't like bacon, simply leave it out of the recipe. 
• If you want to make potato salad without mayonnaise: swap the mayo for Greek yogurt or full fat plain yogurt instead (just note that it will no longer be dairy free).
• To make this salad sugar free omit the honey from the dressing.
• Fun add ins: you can add other ingredients to this salad to give it a different flavour. Some of my favourites include chopped celery, carrots, dill pickles or bell peppers
• If you don't have green onion you can use white, yellow or red onion instead.
• Add fresh herbs such a parsley, dill, basil, chives, or thyme to give it a different flavour.
• If you don't have red potatoes you can use other types of potatoes such as Russet or Yukon Gold potatoes. 
• If you prefer peeled potatoes in potato salad, peel them before you cut them and boil them.
• Turn this into meal salad by adding some grilled chicken, steak or pork.
• To make this potato salad Whole30 compliant omit the honey from the dressing.

How to serve:

This salad is delicious served on it's own but 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. It's a great option to serve at picnics, tailgates and barbecues.

How to store:

Store this salad in the fridge in an airtight container for up to 5 days. 

I don't recommend trying to freeze this salad. The potatoes and cucumber will get pretty mushy when it thaws.

Frequently asked questions:

Other recipes you will love:

• Whole30 Spinach and Artichoke Dip
• Healthy Kale and Apple Salad
• Mexican Cauliflower Rice with Shrimp
• Paleo Teriyaki Chicken and Broccoli
• Whole30 Salmon Loaf with Dill Sauce

Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

Recipe