Gluten-Free Potato Salad

Ingredients

• 4 cups Yukon Gold potatoes, cut into 1-inch cubes 4 cups Yukon Gold potatoes, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard (verify GF) 1 tbsp Dijon mustard (verify GF)
• 0.5 tsp salt 0.5 tsp salt
• 0.25 tsp black pepper 0.25 tsp black pepper
• 1 clove garlic, minced (optional) 1 clove garlic, minced (optional)
• 0.5 cup mayonnaise (ensure GF) 0.5 cup mayonnaise (ensure GF)
• 2 tbsp fresh chives, chopped 2 tbsp fresh chives, chopped

Instructions

1. 1

   Place the cubed Yukon Gold potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water and bring it to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes, or until they are fork-tender but not mushy, checking their doneness by piercing a cube with a fork. Drain the potatoes thoroughly in a colander and let them steam dry for a few minutes to remove excess moisture.

2. 2

   While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the extra virgin olive oil, apple cider vinegar, certified gluten-free Dijon mustard, salt, black pepper, and optional minced garlic. Continue whisking until the mixture is well combined and slightly emulsified, which should take about 1-2 minutes.

3. 3

   Add the gluten-free mayonnaise to the bowl with the whisked dressing ingredients. Stir gently until the mayonnaise is fully incorporated, creating a smooth and creamy dressing. Taste the dressing and adjust the salt and pepper if needed, ensuring it has a balanced flavor profile.

4. 4

   Gently add the drained, warm potatoes to a large mixing bowl. Pour the prepared dressing over the warm potatoes. Add the chopped fresh chives to the bowl. Carefully fold everything together using a spatula, ensuring each potato cube is evenly coated with the creamy dressing without breaking them apart too much. This gentle folding should take about 2-3 minutes.

5. 5

   Allow the potato salad to marinate at room temperature for at least 15-20 minutes before serving, or chill it in the refrigerator for about 30 minutes to allow the flavors to meld. This resting period will enhance the overall taste and texture of the salad. Serve chilled or at room temperature.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Dress salads just before serving to keep the greens crisp; keep dressing separate if making ahead.