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Gillian’s Gluten-Free Potato Salad Recipe

By:  Gillian on March 18, 2011

This gluten-free potato salad recipe is very easy to make and can be kept covered in the refrigerator if made the day before.  It’s a great accompaniment to cold cuts and barbecued meats!  Although you could use russet, white or yellow potatoes, I find that cooked red-skinned potatoes work the best and don’t have as great a tendency to break up on mixing with the mayonnaise.

4 red-skinned potatoes, peeled and rinsed
3-4 Tbs Hellman’s or Best Foods’ mayonnaise
1/4 - 1/2 tsp of white wine vinegar (optional)
1 spring onion, chopped
Salt & black pepper

Gillian's Gluten-Free Potato Salad RecipeAdd the potatoes to a pan of boiling water (enough to cover potatoes) and a pinch of salt.  Boil for about 20 min until they can be pierced to the center with a small knife.  Drain, cool, cut into quarters and place in a mixing bowl.  Add the chopped spring onion, mayonnaise and white wine vinegar to the potatoes and combine gently to prevent breaking up the potato pieces.  Adjust taste with salt and black pepper.   Can be chilled and served immediately or made a day ahead and kept covered in the refrigerator.
3-4 servings

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