The Best Homemade Potato Salad (Gluten-Free)

The Best Homemade Potato Salad (Gluten-Free)

This entry is part 124 of 124 in the series Comfort Foods

When I was growing up I never liked potato salad. I couldn’t figure it out because I loved potatoes made every other way. Being Irish, they are my favorite food group, LOL! It wasn’t until I was in college and visiting a friend’s house that I discovered how much I had been missing.

Joyce’s mother made us potato salad and I fell in love! It was so simple and easy to make, and SO much better than any store-bought versions I had tried. Not too heavily dressed with a simple mayo/mustard/pickle juice sauce poured over perfectly boiled potatoes (in their jackets!). I begged her to make it for me every time I visited, and it became a joke that she had to stock up on potatoes the moment she heard I was coming to see her daughter.


  • Potato Salad
  • 4 extra large Russet potatoes or 7 medium-sized
  • 2 to 3 green onions, trimmed and finely sliced
  • 2 celery stalks, trimmed, stalks finely chopped; see Note above
  • 3 tbsp sweet pickle relish
  • Kosher or fine sea salt and freshly ground black pepper, to taste
  • Dressing
  • 3/4 cup mayonnaise (use one without eggs for a vegan version)
  • 1 tbsp champagne or sherry vinegar
  • 1 tsp agave syrup or light maple syrup
  • 2 tsp prepared yellow or spicy brown mustard
  • Juice from the pickle relish, as desired
  • Kosher or fine sea salt and freshly ground black pepper, to taste
Read the whole recipe on The Heritage Cook