This gluten-free dairy-free southern-style potato salad recipe is the perfect side dish for gatherings of all sorts. I didn’t grow up with potato salad in my realm of side dishes, rather, my summer barbecues largely consisted of marinated meats and salad kits from Trader Joe’s. Last month, I experienced my first dose of Southern barbecue in Tennessee and felt inspired to recreate a foolproof gluten-free and dairy-free version of the classic side.

This Southern-style potato salad recipe calls for small red potatoes, mayonnaise, dijon mustard, apple cider vinegar, white onion, green onions (scallions), sugar, and paprika. These ingredients compose a potato salad that meets all of the criteria. The potatoes are cooked until tender and dressed in a creamy and tangy dressing. I found that the key ingredient in this recipe is sugar. The touch of white granulated sugar offsets the acidity from the vinegar and bitterness from the mustard; creating a balanced flavor.

What makes this potato salad gluten-free and dairy-free?

Many potato salad recipes call for sour cream, however this gluten-free and dairy-free version calls for mayonnaise. Luckily, potatoes are gluten-free.

What should I serve with this gluten-free and dairy-free potato salad?

I recommend serving this gluten-free and dairy-free potato salad recipe alongside grilled meats, fish, shrimp, baked beans, and all things barbecue.

Consider serving this Southern-style potato salad with my gluten-free and dairy-free turkey burgers!

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What you need for this Potato Salad Recipe:

Equipment

• 5 Quart Pot
• Colander
• Large Bowl
• Cutting Board
• Large Knife
• Pairing Knife
• Wooden Spoon
• Tablespoon & Teaspoon Measurements

Ingredients

• Potatoes
• 3 lbs Small Red Potatoes
• 9 Cups Cold Water
• 2 Tbsp Kosher Salt
• Dressing
• ¼ Cup + 1 Tbsp Mayo
• 1½ Tbsp Dijon Mustard
• 1 Tsp White Granulated Sugar
• 1 Tbsp Apple Cider Vinegar
• 1 Small White Onion 
• 3 Sprigs of Green Onions

Optional additions:

• Bacon for a hearty smokey flavor, considering adding crispy bacon bits to amp up the potato salad. I reccomend adding just before serving to ensure freshness.
• Lemon Zest for a touch of freshness to lighten up the heavy potatoes and creamy dressing, add the zest of one lemon when preparing the dressing. To take it a step further, substitute the apple cider vinegar for the juice of the lemon.
• Dill for an herby flavor, add a tablespoon or two of freshly chopped dill to the dressing. This would be a great addition alongside the lemon juice.
• Celery for an extra southern touch, add thinly sliced celery (1-2 stocks). Many southern potato salad recipes include celery however, I omitted it since I’m not a celery lover.
• Hard Boiled Eggs for a classic touch, add approximately one sliced hard boiled egg per pound of potato to the salad. Fold sliced eggs into the salad when combining the potatoes with the dressing.

How to make Southern-Style Potato Salad:

1. Wash and dry potatoes well. Remove stems and dark spots with a pairing knife.
2. Chop potatoes into ½ inch cubes. Make sure cubes have similar thickness so they cook evenly. 
3. Add to a large pot and cover with 9 cups of cold water. 
4. Add 2 Tbsp of kosher salt and stir. 
5. Set the timer for 22 minutes and bring to a boil. Cook until the timer beeps or until the potatoes are fork tender. 
6. Once boiling, stir gently, moving the top potatoes towards the bottom of the pot for even cooking.
7. In the meantime, let’s prepare the dressing. In a large bowl, combine mayonnaise, apple cider vinegar, dijon mustard, paprika, and sugar.
8. Cut the onion in half so that the root is split in half. Place onion flat-side down and place the knife on the opposite side of the root and thinly slice the onion. Add to large bowl with the dressing and toss.
9. Thinly slice the green part of green onion at a diagonal and add most to the dressing, reserving a small handful for serving.
10. Check on potatoes. Once fork-tender, pour potatoes into colander and drain out the water. Set aside to cool and dry for 10 minutes.
11. Once potatoes are dry, 5-6 cubes into the dressing to function as a thickener. Add the remaining potatoes to the dressing and gently toss.
12. Let cool for additional 30 minutes. Cover with plastic wrap and refrigerate until serving.
13. Add to serving dish and top with remaining green onions. Enjoy!

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