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The sun is shining, it’s barbecue season and when it comes to gluten free BBQ side dishes, potato salad is always my first stop.
I just love a potato salad recipe – not least because it’s usually the one BBQ side dish you can count on being gluten free!
I’ve tried a great many variations of the humble potato salad but I always come back to a classic recipe – and that’s what I’m sharing with you today!
A perfect gluten free BBQ side dish
I know group BBQs aren’t really a thing right now, but even when barbecuing for two I always make sure there’s a gluten free potato salad.
In fact, personally I always find the BBQ side dishes are more exciting than the meat on the barbecue itself!
I love stacking my plate high with an assortments of salads and treats, and once you try my gluten free potato salad recipe, you’ll feel the same.
The best gluten free potato salad recipe
Making my gluten free potato salad recipe is simple – you just need a few ingredients:
- 700g baby potatoes
- 4 large eggs
- 2 spring onions
- 6 tbsp mayonnaise
- 2 tsp apple cider vinegar
- Salt and pepper
For my gluten free potato salad, I always use baby potatoes or Jersey Royals.
I like to cook them whole and I never salt the water as this can make them seep moisture when you cut them up.
Instead, I add my salt and pepper to the dressing so it all gets flavoured just before serving.
I do however like to make my dressing while the potatoes cook – this gives the flavours a chance to develop a little before mixing.
My potato salad dressing
I’ve experimented a lot with different variations of a potato salad dressing, but I always come back to good ol’ mayo.
Mayonnaise is the perfect dressing and when combined with a little apple cider vinegar, it just tastes incredible!
I keep my seasoning simple with lots of salt and pepper – and add in a good helping of chopped spring onions to give it a kick.
If you prefer you can add chives instead, but I do love a strong onion flavour and spring onions lift this potato salad perfectly.
Should you put egg in a potato salad?
If you’re looking for a vegan potato salad, you can easily make this with vegan mayonnaise and leave out the boiled eggs.
However, I absolutely LOVE boiled eggs in my gluten free potato salad and it just wouldn’t be the same without them!
You have two choices – you can either slice and lay them out neatly on top, or you can just roughly chop them and mix them in.
I personally love the surprise of guessing if you have a lump of potato or egg under the mayo, so I like to chop and mix them myself.
I guess it depends if you’re going for presentation bonus points – though a good sprinkle of chopped green spring onion is a lovely finish too.
My gluten free potato salad recipe
This gluten free potato salad recipe makes enough for 4-6 people as a side dish at any BBQ or party platter.
It can be made the night before and eaten while the potatoes are still a little warm, or completely cold!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
The ULTIMATE potato salad recipe
My gluten free potato salad recipe is the ultimate gluten free BBQ side or summer salad idea! A quick and easy recipe with a mayo dressing. Serves approx 6 as a side dish.
Ingredients
- 700g baby potatoes
- 4 large eggs
- 2 spring onions
- 6 tbsp mayonnaise
- 2 tsp apple cider vinegar
- Salt and Pepper
Instructions
- Place the whole potatoes in a saucepan of cold water. Bring to the boil and cook until tender (approx 20-25 mins depending on potato size!). Prepare the rest of the salad while your potatoes cook to save time!
While the potatoes cook:
- Place 4 large eggs in a pan of boiling water. Boil for 7-8 minutes, drain and leave in a pan of cold water to cool.
- To make the dressing, finely chop the spring onions (white and green bits!) and place in a bowl - you can reserve a little spring onion to sprinkle on top here if you like. Add the mayonnaise and apple cider vinegar, then generously season with salt and pepper. Mix well.
Once the potatoes are cooked:
- Drain the potatoes. Chop them into halves or quarters (depending how chunky you want your potato salad) and spread out over the chopping board to cool for 5 minutes.
- Peel the eggs and roughly chop them. Add the eggs and cooled potatoes to a large mixing bowl. Pour over the dressing, stir to mix everything well and then sprinkle with the leftover spring onion to serve.
Notes
- You can enjoy this potato salad hot or cold - it's a great one to make ahead if you want to get organised for a BBQ or event. It can also be made the night before and kept in the fridge.
- Do NOT salt the potato water when cooking - it's important to also keep the potatoes whole as this will stop them from taking on too much moisture, leaving you with a mushy salad.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 252Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 130mgSodium: 197mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 7g
Need some more gluten free recipe inspiration?
If you want to have a go at some of the other gluten free recipes on the blog, why not give some of these a try?
- Gluten free Scotch eggs
- Smashed Potatoes with garlic butter
- Watermelon and Feta Salad
- Gluten free Mini Cheddars recipe
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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