Grammy's Kitchen · Potato Salad · Gluten Free Potato Salad
One of 103 potato salad recipes we measured
from iowagirleats.com
2 cooks on iowagirleats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 14% | 9% |
| acid | 2% | 1% |
| sweetener | 0% | 0% |
| salt | 0% | 0% |
| egg | 15% | 0% |
| aromatics | 0% | 5% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2-1/2 lbs russet potatoes (see notes) |
| 200 g | 4 large eggs |
| 138 g | 1/2 - 3/4 cup gluten free mayonnaise |
| 54 g | 1/4 cup neutral tasting oil (like vegetable, canola, or avocado oil) |
| 15 g | 1 Tablespoon apple cider vinegar |
| 15 g | 1 Tablespoon lemon juice |
| 4 g | 1 teaspoon dry mustard |
| 3 g | 1/2 teaspoon salt |
| 2 g | 1/2 teaspoon sugar |
| 1 g | 1/4 teaspoon paprika |
Method: 5 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Perfect! Made many times. Can also be vegan. Substitute plant based Mayo (used Hellman’s), omit eggs. We triple the “savory” stuff - paprika, black pepper, sometimes sub Dijon mustard, add lots of celery for our peeps that like some zing. I make two- one exac” — a cook, 4.0★
“Love this recipe very much. Thanks for posting.” — a cook, 5.0★