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  • Writer's pictureCassie

Potato Salad: gluten free & dairy free

Potato salad is my absolute favorite side dish. My grandma makes, by far, the best in the whole entire world. No, I'm not biased. That is a fact.

Kidding. I'm totally biased.

Ever since going completely gluten free and dairy free my Grandma makes a special side for me where she omits the milk and adjusts the recipe so it is dairy free for me!

I love the recipe in its full glory on occasion, but this recipe is lightened up. I prefer to keep recipes on hand where I can indulge in more than 1/4 cup serving at a time, and not feel guilty. Potato salad is delicious but DANG... it is high in calories.

This recipe can also, very easily, be made vegan! So simple.

This side dish is perfect for a BBQ or family get together because you can prep in advance, and it's even better day two. If we are having friends or family over, I'll make the potatoes the morning before and have fried potatoes for breakfast. Then, with the peeled, leftover potatoes, make this potato salad. It sounds like a lot of prep, but it really isn't. It's all about having a general idea of what meals you want to make, then working your other meals around that.

Making a big patch of pulled pork? You can plan for pulled pork over homemade mac n cheese, top my super simply gluten free pizza crust with pulled pork and daiya pepperjack shredded cheese and fresh cilantro, then pork and beans with the left overs.

Thinking about throwing a bunch of chicken on the grill? Use the leftovers to make a chicken broccoli and rice casserole, grilled chicken smothered in my "everything" white sauce, or toss it into the easiest vegetable lo mein ever!

BUT - let's get back to this potato salad.

Give the recipe a try, let me know what you think and any adjustments you make! I love seeing twists on my recipes!

Much love,



1. 7 medium (about 2 lbs) potatoes, peeled and cubed

2. 1/4 medium yellow onion, chopped finely

3. 1 celery stalk, chopped finely

4. 1/3 cup sweet dill relish

5. 3/4 cup light mayo (or vegan mayo)

6. 1 teaspoon ground mustard

7. 1/2 teaspoon salt

8. 1/4 teaspoon pepper

9. 1/4 teaspoon paprika

Optional: chopped green onion, bacon bits, sliced hard boiled egg, fresh dill


  1. Peel and boil the potatoes until they are fork tender. Pour over a strainer and let cool.

  2. While potatoes are cooling, mix the rest of the ingredients in a medium size bowl and stir until combined. Add cooled potatoes.

  3. Chill in the fridge ideally, overnight. At least 2 hours before serving. Add your favorite toppings right before serving!

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