The best potato salad
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 Old Fashioned Potato Salad  ~ Gluten & dairy-free options

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My grandma, like so many grandmothers…made the best old-fashioned potato salad! I use to love picking the extra big chunks of potatoes out of the salad when I was little.

A creamy, homemade salad dressing is a “win-win” as you will find with this potato salad. The dressing is actually my mom’s recipe, and it is delicious on macaroni salad too.

 

 

If you need a gluten-free dressing please check the labels carefully!   Kraft Miracle Whip is supposed to be gluten-free, I used this product in my salad without any problems. Use low fat for a lighter option. Use Vegenaise for dairy, soy, gluten, and nut-free plus there is a lighter version of this product too.

 

Maybe try making your own using this recipe, Basic Mayonnaise Recipe.

 

 

There’s lots of flavor in all these ingredients, and I like to chop them up finely so there’s a little bit of everything in every forkful.

This potato salad recipe has been enjoyed by our family for about 50 years.  It seems to have just the right “twang” and also makes a fabulous macaroni salad by substituting pasta (gluten-free if needed) in for the potatoes.

 

To Make This Tasty Old Fashioned Potato Salad You Will Need These Ingredients:
Potatoes
Eggs
Green onions
Sweet pickles ~ Nalley Pickles are free from dairy, egg, tree nuts, peanuts, soy, and wheat.
Olives, optional
Bacon – optional
Kraft Miracle Whip or any store brand dressing. (check the label for gluten-free) Vegenaise for dairy-free.
Mustard
Celery seed
Salt
Pepper
Sweet pickle juice, right from the pickle jar.

 

**Please Note: Eat left-overs up within 3-4 days. And don’t leave salad out at room temperature over 2 hours.

 Enjoy!
gluten and dairy-free potato salad

Old Fashioned Potato Salad

Course: Brunch, Salad, Side Dish
Cuisine: American
Keyword: dairy-free, gluten-free, picnic food, potato salad, salads, side dish
Servings: 6 Servings
Calories: 257kcal

Ingredients

  • 4 cups cooked cooled and cubed potatoes.
  • 6 boiled eggs chopped.
  • 1/2 cup chopped green onions.
  • 1/2 cup chopped sweet pickles ~ Nalley Pickles are free from dairy egg, tree nuts, peanuts, soy, and wheat.
  • 1/4 cup sliced olives optional.
  • 1/4 cup cooked crumbled bacon – optional.
  • 1 cup Kraft Miracle Whip or any store brand dressing. check the label for gluten-free Vegenaise for dairy-free.
  • 1 tsp prepared mustard
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 tsp sweet pickle juice right from the pickle jar.

Instructions

  • In a medium bowl gently combine cubed potatoes, chopped eggs, chopped green onions, pickles, and optional olives.
  • In a small mixing bowl combine miracle whip, mustard, celery seed, salt, pepper, and sweet pickle juice. Mix well.
  • Pour over potato and egg mixture and gently combine. Sprinkle optional crumbled bacon over top, cover and chill until ready to serve.

Notes

**Please Note: Eat left-overs up within 3-4 days. And don’t leave salad out at room temperature over 2 hours.

Nutrition

Serving: 1Serving | Calories: 257kcal | Carbohydrates: 11g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 249mg | Sodium: 1697mg | Potassium: 344mg | Fiber: 1g | Sugar: 8g | Vitamin A: 492IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 2mg

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