Gluten free potato salad is going to make your heart skip a beat! This summer dish is filled with all of the good stuff! Crispy bacon, cheese, scallions, and of course, potatoes. Whether you are throwing a backyard barbecue or just want a special side for dinner, this is the potato salad to make.
How often do you spend a summer day running errands, at the beach, or spending time outdoors to get super hot and exhausted? This is almost a daily event for us, and my Fearless Dining family was practically begging me for some homemade potato salad. I wanted to develop the perfect recipe with all of their favorites.
While my gluten free potato salad doesn’t require any herbs, you could always toss some in. I love adding parsley or thyme! Take a look at my tutorial on 9 Fresh Herbs To Grow Indoors for more flavor inspiration. It’s so nice to grab what you need and skip the hectic grocery store!
Why This Gluten Free Recipe Is Great:
- With every fork full, you will get a potato, delicious bacon, shredded cheese, garlic, and creamy sour cream. There is a terrific mix of savory flavors for this crowd-pleasing gluten free potato salad.
- The flavors of this gluten free potato salad recipe are similar to a loaded baked potato.
- This is a crowd-pleaser, so take it to all the picnics and potlucks! You can’t go wrong with this gluten free potato salad recipe. It truly is the perfect side dish.
All ingredients marry together to give you the perfect loaded baked potato salad. This gluten free potato salad is a great recipe for feeding a crowd at your next cookout!
Don’t forget to check out my easy gluten free side dishes!
- Potatoes – You can use any potatoes. I like using red potatoes, new potatoes, Yukon gold potatoes, or any best baby potatoes.
- Bacon – I used applewood smoked bacon. If you are watching fats, you can substitute turkey bacon.
- Cheddar Cheese – This is my favorite to use in this recipe, but you can also use feta cheese or pepper jack!
- Garlic – I recommend using fresh minced garlic cloves.
- Sour Cream – Use full-fat or low-fat sour cream.
- Salt – This recipe can use either sea salt or kosher salt.
- Black Pepper – This is optional, but it rounds out the flavors with a little spice!
Recipe Step By Step Directions:
Step 1: Cut your potatoes with a sharp knife on a cutting board. Place them in a large pot with water. Boil them on medium-high heat for about 15 minutes until they are soft. I leave the peels on, but this is optional.
Step 2: If your bacon is not pre-cooked, fry the bacon in a skillet over medium heat. Remove the cooked bacon to a paper towel-lined plate to cool. Feel free to use 2 tablespoons of bacon grease in the dressing!
Step 3: Allow the potatoes to cool for about 20 minutes. When the potatoes have cooled, cut them into smaller pieces.
Step 4: Chop the bacon into bite-sized pieces. Slice the green onions thinly and set them aside.
Step 5: Place the potatoes, bacon, and other ingredients in a large
Step 6: Mix up the potato salad. Serve in a large plastic bowl if you take it to an outside event. This potato salad is even better the next day!
If you make this loaded baked potato salad, you will know it’s awesome, just as it’s written. Here are a few ideas to try out when you are looking for a change:
- Ranch Dressing – Add some ranch dressing to the sauce for a summery flavor. My kids love bacon ranch potato salad!
- Eggs – Dice up a few hard-boiled eggs and toss them into the gluten free potato salad. So good!
- Celery and Red Onion – Cut up a few pieces of celery and dice a red onion to get some added crunch.
- Turmeric – Sprinkle a little bit of turmeric into the mixture. It adds a subtle flavor and is nutrient-rich.
- Use caramelized onions for a fun twist!
Tips and Recipe FAQ:
Of course! If you plan a large gathering or party, this gluten-free potato salad is a must! Not only because it tastes fantastic, but you can make it in advance to save yourself the headache the day of.
Keeping it in a covered, airtight container in the refrigerator will last 3-4 days.
The beauty of this gluten free potato salad is that it’s completely up to you if the skin is peeled. We love the skin because that is where the tasty nutrients are. So, leave it on or take it off, depending on your preferences.
If you make the potato salad ahead of time or are munching on leftovers, you will want to know when it’s terrible so you don’t risk becoming ill.
First, it’s essential to know that no potato salad should ever sit out longer than 2 hours because bacteria will grow rather quickly. Once the loaded baked potato salad starts going rancid, you will notice it may become extra water, have an unpleasant odor, or have mold. If you notice any of these issues, toss them!
You may also enjoy this Southern Potato Salad recipe.
What To Serve With Potato Salad:
Here are a few ideas to serve with this fantastic loaded baked potato salad.
- Gluten Free German Schnitzel
- Dijon Mustard Grilled Pork Tenderloin
- Roasted Red Pepper Italian Panini Grilled Sandwich
Easy Fresh Herb Gluten Free Potato Salad
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- 4 cups potatoes cooked and chopped
- ⅓ cup cooked bacon
- ⅓ cup shredded cheese
- ⅓ cup sour cream
- 1 clove garlic minced
- 2 teaspoons fresh chives
- 1 teaspoon fresh thyme
- salt and pepper to taste
- Add the cooked potatoes and all of the ingredients to a bowl.
- Mix well.
- Chill for one hour in the refrigerator.
- Serve cool.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older July 2019 post with more information.
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