Gluten Free Summer Potato Salad (Edit recipe)

This is THE potato salad to bring to any BBQ, cookout, or gathering! My husband started making this spud-tacular dish about 10 years ago, and it’s been a hit ever since. The secret ingredient? Red wine vinegar! It really elevates this potato salad to the next level. We're in love and hope you will be too! This salad is easily made to be naturally gluten free! Just make sure to double-check that all your condiments are safe—especially the mustard—if you’re serving someone with dietary restrictions.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	308
Fat:	23 g
Carbohydrates:	23 g
Protein:	2 g
Cholesterol:	16 g
Sodium:	935 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

by allisappetite

Serves: 15

Ingredients

5 lb Red Skin Potatoes, cubed
2 Tbsp Kosher Salt
8 Tbsp Red Wine Vinegar
3 Tbsp Cane Sugar
3 pieces Celery, finely diced, plus the stalk leaves
1/2 Red Onion, large, finely diced
1/4 cup Flat Leaf Parsley, finely chopped
2 Tbsp Whole Grain Mustard
1.5 cup Mayonnaise
Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To a large pot, add your cubed potatoes. Cover with cold water about half an inch above the potatoes (about 2.5 quarts). Add 2 tablespoons each of salt, sugar, and red wine vinegar. Give it a gentle stir.
Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender (but not mushy), about 10-15 minutes.
Drain the potatoes and transfer them to a large baking sheet in a single layer. You might need two!
Sprinkle the potatoes with 3 tablespoons of the red wine vinegar. Allow them to cool completely (about 30 minutes).
In a large bowl, combine the chopped celery and stalk leaves, parsley, and red onions. Add the final 1 tablespoon of sugar and 3 tablespoons of red wine vinegar, along with the mustard and mayo.
Fold in the potatoes and season to taste with salt and pepper.
Let rest for a minimum of 30 minutes in the fridge. The potato salad develops more flavor over time!

Notes

The #1 tip is to not overcook the potatoes—they should be fork-tender, not mushy. There’s also magic in finely dicing the celery, parsley, and red onion. The longer the flavors have to marinate before serving, the more flavorful the salad will be!