Classic Gluten-Free Potato Salad (Mom's Recipe)

Even though this is the recipe we grew up on, it is better described as Amish-style potato salad, made made famous by Walmart deli. My mom's naturally gluten free potato salad recipe has a classic, old fashioned sweet, tangy taste dotted with pimentos, sweet pickles, and hard boiled eggs.

Prep Time 15

Cook Time 20

Cooling 6

Total Time 6 35

Servings

Author Melissa Erdelac

Ingredients

2 pounds red potatoes whole with skins on
3 hard boiled eggs peeled and chopped
1 cup mayonnaise
4 ounce jar chopped pimentos well drained
⅓ cup diced celery
¼ cup diced sweet gherkin pickles (not relish)
2 tablespoons onion minced
2 tablespoons yellow mustard
1 tablespoon pickle juice (from gherkin pickle jar)
1 tablespoon (optional) granulated sugar (see recipe notes)
1 teaspoon salt
½ teaspoon celery seed (not celery salt)
¼ teaspoon pepper

Instructions

Place scrubbed whole potatoes, with their skins on, in a large pot. Cover with cold water and bring to a boil. Lower heat and simmer for 20-25 minutes, or until fork tender.
2 pounds red potatoes
Drain the potatoes and then leave them in the colander at room temperature for several hours, up to overnight, so they cool completely. Once they have cooled, use your fingernails or a vegetable peeler to peel off the skins, then chop into bite-sized pieces.
In a large bowl stir together the dressing mixture, all the remaining ingredients except the hard boiled eggs.
1 cup mayonnaise, 4 ounce jar chopped pimentos, ⅓ cup diced celery, ¼ cup diced sweet gherkin pickles, 2 tablespoons onion, 2 tablespoons yellow mustard, 1 tablespoon pickle juice, 1 tablespoon (optional) granulated sugar, 1 teaspoon salt, ½ teaspoon celery seed, ¼ teaspoon pepper
Add the potatoes and chopped eggs to the bowl and stir to gently combine. Transfer to an airtight container and chill 3 hours, up to overnight, before serving.
3 hard boiled eggs

Notes

Note about sugar: When testing the recipe I found one tablespoon was adequate for an added hint of sweetness with the pickles, but it may be left out entirely and it will still maintain a slightly sweet taste.

Make-Ahead Notes

For best results, boil the potatoes the night before. Let them sit in a colander overnight at room temperature to cool completely. The hard boiled eggs may also be cooked and chilled the night before.

Assemble the potato salad 24 hours, or up to 3 hours, before serving.

Nutrition