Gluten-Free Potato Salads For Summer

Sunrise Senior Living  |  August 1, 2014

There are a variety of dishes best suited for your summertime festivities, but one staple side remains consistent throughout the majority of your celebrations: potato salad.

This food is a perfect blend of flavors, as it can feature tangy, sweet, salty or savory bites, depending on the chef's preferences. If you're looking for a healthier option, consider one of these gluten-free choices, which are chock-full of nutritious and delicious ingredients. 

Red potato salad
This dish is a fun option for those who prefer the taste of red potatoes. Salty and tangy, this is ideal for serving alongside grilled chicken or baked meatloaf. 

Ingredients

  • 1 small bag red potatoes
  • 1 red onion, chopped
  • 1 green bell pepper, chopped
  • 1/3 cup extra-virgin olive oil
  • Champagne vinegar
  • Salt and pepper to taste


Directions
Start by washing potatoes and slicing them into quarters, then placing them in a large pot of water, making sure they're covered by at least an inch of water. Bring the pot to a boil and allow potatoes to cook for about 20 minutes or until tender. Drain the potatoes and place them in a bowl, then mix onion and green pepper with the potatoes. Sprinkle with salt and pepper. When ingredients are well-blended, pour olive oil and champagne vinegar until potatoes are coated generously. Place the salad in the refrigerator for at least six hours - letting the mixture sit allows the flavors to blend.

Mayo-free traditional potato salad
Recipes for potato salad vary greatly based on region and personal preference, but if you're looking for a more traditional blend of flavors - sans the mayo - opt for this concoction.

Ingredients

  • 6 potatoes
  • 1/2 cup olive oil
  • 4 boiled eggs, chopped
  • 1 Tbsp. yellow mustard
  • 5 dill pickles, chopped
  • 1 onion, diced
  • 2 celery sticks, chopped
  • 1 Tbsp. Dijon mustard
  • 1/2 cup white vinegar
  • salt and pepper to taste

Directions
Begin by peeling and washing potatoes, then place them in a large pot of water. Allow potatoes to boil for about 20 minutes, then remove and slice into cubes. Place the potatoes in a large bowl and add olive oil and white vinegar, coating them liberally. Next, mix the yellow and Dijon mustards in the bowl. Stir in eggs, pickles, onion and celery. Add a dash of salt and pepper, then taste the salad. If the taste is off, garnish with additional ingredients to add more flavor. Allow the potato salad to sit in the refrigerator for at least six hours before serving, and be sure to eat chilled.