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Mica's Grandma's Gluten-Free Potato Salad (Video)
Mica Adams lives in Sonoma County California with her celiac dad, her mom, and her brother. She likes cooking, soccer, school and spending time with her friends.View all articles by Mica Adams
Celiac.com 02/26/2015 - This great potato salad recipe was my grandma's. It is perfect for a Summer BBQ, a party, or any other gathering. You can also just make it as a side dish for your favorite dinner.
- 8 medium potatoes, cubed
- 4-5 hard-cooked eggs, chopped
- 1½ cup chopped onion
- ¼ cup chopped celery
- ¼ cup chopped dill pickle
- Salt and pepper to taste
- 1½ cups salad dressing, or mayonnaise
- 1 cup sour cream
- ¼ cup sugar
- ¼ cup red wine or cider vinegar
- 2 TBs mustard
Peel and dice the potatoes into 1 inch cubes. Dice the onion, celery and dill pickles.
Fill a large pot half way with water (enough to cover the potatoes), cover and bring it to a boil.
Poke pinholes into the top of each egg to prepare to hard boil them. Add the potatoes to the pot, then use a large spoon to carefull add the eggs.
Cook the potatoes until they are tender, which is normally about 15-20 minutes, and hard boil the eggs, which normally takes about 15 minutes.
Carefully remove the eggs with the spoon, peel and dice them.
Pour out the potatoes into a large colonder, and run cool water over them to cool them down.
Add the potatoes to a large mixing bowl, or back in into the pot you cooked them in, and add in the eggs, onion, celery and pickle.
Combine the dressing ingredients into a separate mixing bowl and mix well. Then add the dressing to the potatoes and remaining ingredients and mix well using a large spoon. Add salt and pepper to taste.
Cover and refrigerate for 6 hours or overnight.
If I use red potatoes I don't bother to peel them before I cube them. I like a lot of pepper and I usually use about 1 teaspoon of salt. You can put more or less of any of the items. I've even used the dried minced onion in place of chopping a fresh onion. You can also use a red onion or green onions if you prefer.
Yield 8-10 servings.
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