Easy gluten and dairy free potato salad


potato-salad

 

You might think of potato salad as a summer thing.  Since summer is just about over, you might shelve it until next year.   In our house, we eat it year round.  So I thought I would share my easy recipe.

I used to buy Walmart potato salad, but since it has so many additives, I tend to avoid it now.  Making your own means having control over what’s in it.  Potato salad is also like a blank canvas-you can add anything you want to it really and make it your own.  This recipe is pretty simple so you can adjust it to your own taste.

Ingredients:

1 pound baby yukon gold or red skin potatoes
1 tablespoon white wine vinegar
1 tablespoon extra virgin olive oil
2 teaspoons salt, divided
1/2 to 1 teaspoon pepper
1 tablespoon Mrs. Dash original blend
1/2 to 1 cup mayonnaise

Method:

There are two methods of cooking the potatoes.  I find the skin on method easier than trying to peel baby potatoes.   Use whatever method is easier for you.  You can also leave the skins on.  If you are leaving the skins on, follow the skin on method.  Just don’t remove the skins.

Skin on method:
Wash potatoes, add to dutch oven or large saucepan and cover with about an inch of cold water. Prepare a large bowl of ice water and set aside.  Add 1 teaspoon salt. Bring to a boil over high heat. Once potatoes are boiling, lower heat to medium high. Boil potatoes until skins start to crack and potatoes are tender, about 15 minutes. Drain.  Add to the bowl filled with ice water. Let potatoes sit in ice water about five minutes or until cool enough to handle. Skins should slip right off ( if you want to remove them). Slice cooked potatoes into cubes or slices and add to a large serving dish or bowl.

Drizzle oil and vinegar over potatoes and mix gently. Let sit for five minutes for oil to and vinegar to absorb. Sprinkle with salt, pepper and dry seasoning. Let potatoes cool completely if not already cool before adding mayonnaise. Toss to coat and refrigerate at least one hour before serving.

Skin off method:
Wash potatoes, peel. Follow directions above, except do not add to ice water. Let potatoes cool in colander for at least 30 minutes. Proceed as directed.

Possible Add-ins:
Cooked crumbled bacon, chives, paprika, diced onion, parsley, cooked egg, mustard-the possibilities are only limited to your imagination.

You could use any mayonnaise.  We like Miracle Whip but prefer Hellman’s mayonnaise in this recipe.  You can use regular size Yukon Gold or Red skin potatoes but I find the baby potatoes are much more tender.  Do not use Russet potatoes as they are much too mealy. Waxy potatoes make better potato salad.  I use Mrs. Dash original in pretty much everything savory.  It’s an easy way to add flavor.  You can use any herbs or spices you like. You could also use any type of oil and vinegar you like.

This salad goes fast in our house-it’s simple and delicious.  If you are making this for a crowd I suggest you double the recipe!

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