Gluten-Free Red Potato Salad Recipe

By: Gillian Olins on March 27, 2013

This is a very colorful gluten-free potato salad recipe which you could serve with grilled meats or fish. By the way, cooked potato skins don’t have to be removed before eating and leaving them intact helps preserves the nutritious qualities (e.g. vitamin C, minerals and fiber) of the potato.

Dressing:
6 Tbs olive oil
1 Tbs red wine vinegar
1 clove of garlic, minced
1/2 tsp mustard powder (gluten-free)
Salt & pepper

In a small bowl, whisk together the oil, vinegar, garlic, and mustard powder; season to taste with salt & pepper.

2 lb small red potatoes, scrubbed (leave the skins on)
8 spring onions, finely chopped
3 Tbs chopped fresh mint
2 Tbs chopped fresh parsley
Salt & pepper

Place the potatoes in a large pan, add water to cover, and a pinch of salt. Simmer and cook until tender (about 20 minutes; you should be able to just pierce to the middle of the potato with a sharp knife). Drain; chop them into roughly 1-2 inch cubes and place in a salad bowl. Add the dressing while they are still warm, and toss to coat. Allow to cool. Add the spring onions and herbs; toss with the potatoes. Season to taste with salt and pepper. Leave the salad in the refrigerator until ready to serve.

4-6 servings