Gluten Free Potato Salad Recipes
GLUTEN-FREE OLD FASHIONED POTATO SALAD
Tangy dressing makes this potato salad better than what you can get from the deli.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 4h45m
Yield 8
Number Of Ingredients 9
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
Nutrition Facts : Calories 430, Carbohydrate 22 g, Cholesterol 130 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg
GLUTEN FREE "POTATO" SALAD WITH CAULIFLOWER
This healthier potato salad is perfect for picnics and barbecues. Replacing potato with cauliflower is a trick that I learned from the "low-carbers." And it is a good one! http://www.elanaspantry.com/no-potato-salad/
Provided by Elanas Pantry
Categories Free Of...
Time 15m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop cauliflower into small florets (½ inch).
- Steam cauliflower on the stove until fork-tender, not more or a stronger "cauliflower" smell develops.
- Allow cauliflower to cool then place in a large bowl.
- Add celery, onion, parsley and egg.
- Stir in veganaisse, mustard and salt.
- Serve.
Nutrition Facts : Calories 145.8, Fat 9.6, SaturatedFat 1.5, Cholesterol 105.8, Sodium 427.9, Carbohydrate 10.5, Fiber 4.3, Sugar 4.9, Protein 6.5
SWEET POTATO POTATO SALAD
Move over white potatoes, this Cold Sweet Potato Potato Salad is a delicious twist on the classic! This healthy potato salad recipe is the perfect balance of sweet and savory; it's gluten-free, vegan, paleo, and allergy-free! This quick and easy side dish is ready in 15 minutes making it great for weeknight dinners or a make-ahead dish for potlucks and cookouts!
Provided by Rebecca Pytell
Categories Side
Time 15m
Number Of Ingredients 10
Steps:
- Prepare your sweet potatoes by method of choice: boiling, steaming, or microwaving. Add your fork-tender potatoes to a large mixing bowl to cool.
- Add the veggies, seeds, and cranberries to the cooked sweet potato.
- Mix together the mayo dressing and pour it over the salad.
- Toss everything to coat and combine. Chill before serving.
Nutrition Facts : ServingSize 1 Serving
More about "gluten free potato salad recipes"
OLD-FASHIONED POTATO SALAD (GLUTEN FREE) RECIPE ...
From lifemadedelicious.ca
Servings 8Total Time 4 hrs 45 minsCategory Side DishCalories 430 per serving
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
THE ULTIMATE POTATO SALAD RECIPE - THE GLUTEN FREE …
From theglutenfreeblogger.com
Reviews 9Calories 252 per servingCategory Lunch
- 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!
- 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.
- 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.
EASY POTATO SALAD (GLUTEN-FREE) - MOMMY HATES COOKING
From mommyhatescooking.com
4.8/5 (4)Total Time 30 minsCategory RecipesCalories 525 per serving
- Add potatoes to a large saucepan, cover with water, adding 1-2 inches above potatoes and cook until fork-tender.
- Remove from water, add to a large bowl with water and ice to stop the cooking process and make peeling easier. Leave in ice water for about 5 minutes.
RED POTATO SALAD {GLUTEN-FREE} - RECIPES FROM A PANTRY
From recipesfromapantry.com
Cuisine American, WesternTotal Time 25 minsCategory Salad, Side DishCalories 398 per serving
- Bring a pot of salted water to the boil, add potatoes and boil for 6-8 mins (or until tender but firm).
- Bring another pot of water to the boil. Add eggs and boil for 10 mins. Remove and place in an ice water bath. Once cool, peel and chop.
LOADED BACON RANCH POTATO SALAD {GLUTEN-FREE, DAIRY-FREE ...
From mamaknowsglutenfree.com
Ratings 19Category Salad, Side DishCuisine AmericanTotal Time 25 mins
- Add the potatoes to a large pot and cover with water. Cook on high and bring to a boil. Once boiling reduce the heat to medium and boil for 12-15 minutes or until the potatoes are tender. Check with a fork to see if potatoes are cooked to your liking.
- Add water to a small pan and bring to a boil. Place 2 eggs in the pan and boil for 13 minutes. Once the eggs are finished cooking place the eggs in a small bowl of ice water in the refrigerator.
- Drain the potatoes and rinse with cold water. Add the potatoes to a large bowl and put them in the refrigerator to cool while you are making the dressing.
LOWER CARB GLUTEN-FREE POTATO SALAD | MILK & HONEY NUTRITION
From milkandhoneynutrition.com
Cuisine AmericanTotal Time 2 hrs 20 minsCategory Side DishCalories 213 per serving
- Have all of your ingredients out and ready to go. Add your potatoes to a medium size pot and fill it 3/4 full with water. Bring the water to a rolling boil and then reduce heat so the water remains at a low boil for about 10 minutes until you can insert a fork in the potatoes.
- Combine the mayonnaise, greek yogurt, dijon mustard, salt, pepper, and apple cider vinegar in a small bowl and whisk to combine.
- Next, mix the cut potatoes, mayonnaise mixture, dill, rosemary, broccoli, cauliflower, and red onion together in a large bowl until the veggies are thoroughly covered.
THE BEST CLASSIC POTATO SALAD - THE BETTERED BLONDIE
From thebetteredblondie.com
5/5 (10)Total Time 1 hrCategory Side DishCalories 517 per serving
- Fill a large pot halfway with water and place next to your cutting boardPeel and cube the potatoes and place them immediately into the waterAdd 1 Tbls salt to the water and bring to a boil, cook until potatoes are fork tender, then drain
- While the potatoes are cooling, combine mayo, mustard, apple cider vinegar, salt and pepper in a large mixing bowl
- Add in the celery, onion, chopped hard-boiled eggs, and cooled potatoes and stir together (I like to mash a few potatoes as I stir to make it a creamier potato salad) Add in the dill and season with more salt and pepper to taste
- Let sit in the refrigerator for at least 30 minutes up to overnight before serving for the best flavor
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- Boil potatoes whole until fork tender (about 15 minutes), drain and allow to cool for 10 minutes. Then cut into quarters and place in a large bowl.
- In a small bowl whisk together vinegar, mayonnaise, mustard, zest and salt and pepper. Pour over potatoes, add eggs, cooked bacon, scallions, and herbs, and toss gently to coat.
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