Traditional Gluten Free Potato Salad

If you are attending a family reunion or having a backyard barbecue, this gluten free potato salad recipe can please everyone. You can divide the main ingredients into sections and add chopped pickles, sweet pickle relish or celery to each portion. Otherwise, just use your favorite. I was raised with¬†my mother’s recipe, using¬†celery and yellow onion and always enjoy it that way. However, my in-laws were raised with chopped pickles and others with sweet relish. So, I developed this recipe to please them all. My mother never added mustard to hers, but I use just a tad in this recipe. I hope you, your family, and friends enjoy this recipe as much as my family does.

Traditional Gluten Free Potato Salad


Yield: Make 24 servings

Traditional Gluten Free Potato Salad

Whether you like your gluten free potato salad with celery, pickles, or sweet relish, this recipe provides the options for all three. The best part about it, is you can divide the main ingredients and then add any of the above three you desire to each portion.


  • 8 lbs. potatoes, peeled and cut into 3/4-inch cubes
  • 10 large eggs
  • 4 - 6 stalks chopped celery, minced (or minced gluten-free dill pickles or sweet relish Heinz, to taste)
  • 7 Tablespoons minced yellow or red onion
  • 1 7/8 cups mayonnaise (some brands/varieties contain corn and those containing vinegar contain yeast)
  • 1 1/2 Tablespoons gluten-free mustard (French's or Grey Poupon)
  • 5 1/2 Tablespoons distilled white vinegar (or cider vinegar if corn intolerant)
  • 1/4 cup minced flat leaf parsley (optional)
  • 1/2 teaspoon fine sea salt, or more to taste
  • 1/2 teaspoon ground white pepper, or more to taste


  1. Add potatoes to a large pot of water and bring to a boil; and boil for 13 - 15 minutes.
  2. Drain in a colander and set atop a bowl. Refrigerate to drain and cool completely cool. Set the pot aside for later use.
  3. Place eggs in a saucepan in a single layer; bring to a boil; and boil for 12 minutes. Prepare an ice bath (bowl of water with one-quarter ice). Using a slotted spoon, transfer the hard-boiled eggs to the ice bath bowl. Crack each shell in one place allowing water to run under the shell. Under running water, remove the shells and discard them. Refrigerate the whole eggs until cold. Once cool, using two steak knives, mince/chop the eggs and set back in the refrigerator.
  4. To the original pot in which you boiled the potatoes, add the potatoes, eggs, celery, and parsley.
  5. Whisk the mayonnaise, mustard, vinegar, onion, salt, and pepper together and pour two-thirds on top of everything in the pot.
  6. Using a large, rubber or plastic spoon, carefully fold everything together. Add the remaining sauce a little at a time, and season with additional salt, pepper, and vinegar, to taste.

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