Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes (cubed)
- ¾ cup gluten-free mayonnaise
- 1 tbsp yellow mustard (gluten-free)
- 2 tsp apple cider vinegar
- ½ cup finely chopped celery
- ½ cup diced red onion
- Salt & pepper to taste
- Optional 2 hard-boiled eggs, chopped
- Optional Fresh dill or parsley for garnish
- Optional Pickles or relish (gluten-free certified)
Instructions
- Boil the Potatoes: Place cubed potatoes in a large pot with cold water and a pinch of salt. Bring to a boil and cook until fork-tender, about 10–12 minutes.
- Drain and Cool: Drain potatoes and let them cool completely in a single layer on a tray.
- Prepare the Dressing: In a large bowl, whisk together gluten-free mayo, mustard, apple cider vinegar, salt, and pepper.
- Combine Everything: Gently fold in the cooled potatoes, chopped celery, red onion, and any optional add-ins like eggs or pickles.
- Chill: Cover and refrigerate for at least 2 hours to let the flavors blend.
- Serve: Garnish with herbs or paprika before serving chilled.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Total Fat | 18g |
| Saturated Fat | 2g |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sugars | 2g |
| Protein | 3g |
| Cholesterol | 35mg |
| Sodium | 420mg |
| Potassium | 580mg |
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: American