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    Mica's Grandma's Gluten-Free Potato Salad (Video)


    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.


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    Mica AdamsIngredients:

    • 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

    Dressing Ingredients:

    • 1½ cups salad dressing, or mayonnaise
    • 1 cup sour cream
    • ¼ cup sugar
    • ¼ cup red wine or cider vinegar
    • 2 TBs mustard

    Directions:
    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.

    Tips:
    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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  • About Me

    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.

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