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VydorScope

Need gluten-free/ef Potateo Salad Recipe

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Umm... I have never made this before, but it CANT be that hard, and every single one in the deli was labled "CONTAINS WHEAT AND EGGS". So how do you make one thats EGG FREE and gluten-free?

Thanks!

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Guest nini

You don't have a Publix near you, do you? Most of the Publix deli's potato salads are gluten-free... as far as egg free goes... got me there...

for a recipe, I'll see if I can't find one for you

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You don't have a Publix near you, do you? Most of the Publix deli's potato salads are gluten-free... as far as egg free goes... got me there...

for a recipe, I'll see if I can't find one for you

I do... welll its small hike, not to bad. But if they are not Egg Free, then they work work. Our son has both celiac disease and egg allergy. :(

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Guest nini

Here's a basic recipe, just eliminate eggs and substitute anything else you need to... I find that substituting works just fine as long as the flavors work well together, just experiment... that's what I do. I keep working at it until it tastes good to me.

New Potato Salad

From Diana Rattray,Your Guide to Southern U.S. Cuisine. Use new potatoes in this recipe, if possible. Scroll down to see more potato salad recipes. Prep Time :

Cook Time :

Type of Prep : Chill

Cuisine : Southern, U.S. Regional

Occasion : Cookout, Potluck, Summer

INGREDIENTS:

  • 2 pounds new potatoes, unpeeled
  • 1/2 teaspoon salt
  • 3 hard-cooked eggs, peeled, chopped
  • 1 1/2 cups minced celery
  • 1/2 to 1 cup finely chopped sweet onion
  • 1/2 cup mayonnaise
  • 1 to 2 teaspoons prepared mustard
  • 1/2 cup chopped sweet pickles, with some juice
  • salt and pepper, to taste
  • dash cayenne pepper
  • fresh chopped parsley, optional
  • paprika

PREPARATION:

Scub potatoes and cut in 1-inch cubes. Place in a saucepan and cover with water. Add 1/2 teaspoon salt. Cover and boil potatoes until tender. Drain and let cool. Combine potatoes with chopped egg, celery, onion, mayonnaise, mustard, sweet pickle, salt, pepper, and cayenne. Stir in a little parsley if using, then sprinkle paprika over top.

Serves 6 to 8.

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I have a recipe for German Potato salad that can be served hot or room temperature. I hate mayonnaise, so it's the only kind I make :D

OOOOO pls share... wife is not found of Mayo either!

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This is my regular German Potato Salad that I've been making for years--tweaked to be gluten free!

Scrub 3 pounds of potatoes and boil in large pot of salted water until tender. Carefully remove from water and let cool until you can handle them. Peel and cut into thick slices.

Meanwhile, in a skillet, cook 1/2 pound of bacon (I use Oscar Mayer) until crisp. Drain bacon on paper towels.

In 1/4 cup drippings, over medium heat, add 3 Tbsp. sugar, 3 Tbsp. potato starch, 1/2 tsp. celery seed, 1/4 tsp. pepper, and salt to taste. Stir in 1/3 cup cider vinegar. Immediately, stir in 1 1/2 cups water. (A wisk works well for this). Wisk until smooth.

Put potatoes into greased baking pan, pour sauce over and mix gently. Crumble bacon over the top.

At this point, you can eat immediately or cover and put in fridge--it reheats very well uncovered in a 375 oven.

This recipe doubles easily. I always make it for parties.

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Being a vegan until recently I have lots of mayonnaise recipes.

I have not tried many of these and I don't eat soy anymore and don't recommend eating soy, but as that is a personal decision I've included some with soy.

Here goes.

Instant Mayonnaise

1 c water (purified or distilled

1/2 c soy milk powder

1/2 tsp salt

2 to 3 Tbsp fresh lemon juice

*2 Tbsp instant clear jel

Optional Ingredients:

1 to 2 Tbsp oil

dash or two homemade curry powder

(1 Tbsp each of tumeric, cumin, coriander, garlic powder)

Dill Weed, onion and garlic powder

WHIZ all ingredients in blender, adding Clear Gel last. Blend until smooth. Store in refrigerator 1 1/2 - 2 weeks. Purified water is bacteria-free; therefore the mayonnaise will keep fresh longer. YIELD: 1 1/2 cups Calories: 10/Tbsp. *Instant Clear Gel is a precooked cornstarch product available from bakery wholesalers. It is great for making instant jams and pie fillings with fruit juices and for thickening salad dressings without oil.

Cashew Mayonnaise

1 1/4 c boiling water

3/4 c raw cashews

1 Tbsp honey

1 tsp salt

3 to 4 Tbsp Lemon Juice

WHIZ in blender until creamy-smooth all ingredients except lemon juice. Briefly whiz lemon juice in last NOTE: Adding boiling water cooks cashews somewhat, giving them more thickening properties, so fewer cashews can be used and the mayonnaise does not separate. Calories: 16 per Tbsp. YIELD: 2 cups mayonnaise.

Cashew Mayonnaise

1/2 c cashew nuts

1 3/4 c water

2 Tbsp cornstarch (or arrowroot)

2 tsp salt

1 Tbsp onion powder

2 Tbsp lemon juice

3 Tbsp honey

1 Tbsp orange juice conc.

1. Blend all ingredients together for about 2 minutes.

2. Place blended mix in a saucepan and bring to a boil, stirring constantly with a wire whip.

3. Remove from heat and cool before serving.

Hint: Pour boiling hot Mayonnaise into a hot, sterilized jar and screw on a sealing lid. Let is cool and check seal--a handy way to preserve for traveling. A little jam jar is just right!

Makes 2 cups. Calories per Tbsp/ 11

Almond Mayonnaise

2 c water

1/2 c blanched almonds*

3 1/2 Tbsp Instant Clear Jel

1/2 Tbsp fresh lemon juice

1/2 tsp onion powder

1/2 tsp salt

1/8 tsp garlic powder

Process water and almonds in a blender until very smooth. Strain and save liquid (use pulp in patties or waffles, etc.). Process liquid and remaining ingredients until thickened. Add dill or tumeric, to taste, if desired. Yields 2 cups or 32 servings

*boil raw almonds in water for 1 minute. Drain and cool, then pinch off skins.

Marvi-whip Mayonnaise

2 c soft tofu

2 Tbsp Nutritional yeast flakes

1 tsp salt

1/4 c lemon juice

1 tsp onion powder

1/2 tsp garlic powder or 1 clove fresh

1/3 c olive oil or raw cashews

1/4 c water, if using cashews in place of oil.

Blend until very smooth and creamy.

To make a creamy Italian dressing, just add 1/2 tsp each of dill weed, basil, and Italian seasoning.

For a tangy dip or salad dressing, add 1 tsp dill weed.

Chill and serve.

For potato salad I would frequently use dill pickles chopped instead of green onions. You could also use celery. If you use pepper you could put a dash of that in and I always liked using celery salt or powder, and if you like more of any seasonings you could add and taste as you mix it. My mom always used hot potatoes to help the seasonings blend more. She would boil whole potatoes with skins and then peel off the skins and cut, throw in a bowl and mix in mayonnaise, gr onions, (she also used eggs), and additional seasonings you want.

Hope one of these recipes helps. :)

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my sister makes the best potatoe salad i have ever had! she doesnt use mayo or eggs! and she adds a little celery, roasted red peppers.

i dont know the exact mesurments, we just play around with it alot. but heres the approx:

2-3 lbs. potaotes, peeled, steamed with garlic and butter (or you can poke holes in it, put in a ziplock back with some garlic and butter and microwave) chill

1/2 cup plain old american yellow mustard (no special spicey mustard here)

1-2 stalks celery finally chopped

2 roasted red pepper slices chopped

3-4 tbs of the roasted pepper juice from jar

1 tbs dill

1 teaspoon rosemary

1/2 plain yougurt cup

a couple drops honey

salt& pepper to taste

sprinkle paperika on top (if you like it a little spicer use cyenne or red pepper flakes)

mix all together, let chill at least an hour to let flavors marry

i promise its really not as much work as it seems!enjoy!

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rather than a creamy potato salad, make one with a vinagrette. (I believe that's a german potato salad.)

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ill have to say i make a pretty awesome vegan potatoe salad and i bring it to bbq's all the time and no one realizes its gluten-free df vegan!

i use a 5lb bag of red potatos

1 1/2 c VEGANAISE

2 Tbsp yellow mustard

3 Tbsp pickle juice (usually the zesty garlic one)

1 Tbsp rice vinegar

1/2 c onion diced (somtimes more depending on whos eating it)

one jar of pickle wedges diced

1 can of sweet baby peas

1 c of celery diced

i mix all the ingriedients in a bowl and put it in the fridge while the potatos cook on the stove

im actually making some tonight for a bbq tomarrow!

hope you find a recipe that works for you!

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This is my regular German Potato Salad that I've been making for years--tweaked to be gluten free!

Scrub 3 pounds of potatoes and boil in large pot of salted water until tender. Carefully remove from water and let cool until you can handle them. Peel and cut into thick slices.

Meanwhile, in a skillet, cook 1/2 pound of bacon (I use Oscar Mayer) until crisp. Drain bacon on paper towels.

In 1/4 cup drippings, over medium heat, add 3 Tbsp. sugar, 3 Tbsp. potato starch, 1/2 tsp. celery seed, 1/4 tsp. pepper, and salt to taste. Stir in 1/3 cup cider vinegar. Immediately, stir in 1 1/2 cups water. (A wisk works well for this). Wisk until smooth.

Put potatoes into greased baking pan, pour sauce over and mix gently. Crumble bacon over the top.

At this point, you can eat immediately or cover and put in fridge--it reheats very well uncovered in a 375 oven.

This recipe doubles easily. I always make it for parties.

"In 1/4 cup drippings"

Do you mean from the bacon?

rather than a creamy potato salad, make one with a vinagrette. (I believe that's a german potato salad.)

That be great... got a tried and true recipe? :)

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"In 1/4 cup drippings"

Do you mean from the bacon?

Yes, the 1/2 lb. of bacon will produce more than you need--just leave 1/4 cup or so in the pan and discard the rest. When you make the sauce in the same pan, you'll bring up all of the flavor that has stuck on the bottom from cooking the bacon.

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That be great... got a tried and true recipe? :)

nope. :-) I don't make potato salad much. I'll try it for my 4th of july bbq, though, and see how it goes. (not much help for this weekend, I know.) basically, though, I'd use red potatoes, and whatever vinaigrette tickles your fancy. there are lots of different kinds of recipes out there, depending on your preference of types - hot or cold, in particular.

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We do a cold potato salad with cubed, cooked potatoes, thinly sliced red onions, celery, black olives and green beans. Use any oil and vinegar-type dressing you like. I would do olive oil, vinegar, mustard, garlic, salt and pepper. Put the dressing on when the potatoes are still warm--they absorb more flavor that way. This I would serve cold.

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