This naturally gluten-free side dish is a must make for any Summer barbecue or picnic! Soft, tender potatoes mixed with a tangy + creamy dressing that's packed with fresh dill and parsley, and tossed with some celery and red onion for just a little crunch. Flavorful, refreshing and delicious!
Gluten-Free Creamy Dill Potato Salad
An Easy Gluten-Free Recipe for a Classic Summer Side Dish!
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Sharing the tastiest Creamy Dill Potato Salad just in time for Memorial Day Weekend and the unofficial start of summer!
This naturally gluten-free side dish is a must make for any backyard barbecue, picnic, summer cookout or even a weekday dinner.
Soft, tender potatoes mixed with a tangy and creamy dressing that’s packed with fresh dill and parsley and tossed with some celery and red onion for just a little crunch.
And while it’s a creamy dressing, it’s not heavy at all… tastes refreshing and delicious!
Our taste testers have been going crazy for it!
Don’t we already have a potato salad recipe?
While we are huge potato and potato salad fans, as I was thinking about our own summer entertaining plans, I realized that while we had a super tasty Mayo-less Herbed Potato Salad, that we did not have a more classic creamy potato salad recipe on the website.
It was time to change that!
Potato salad is a naturally gluten-free side dish of course, and is perfect if you want to bring a dish to any gathering so that you have something to eat that everyone will enjoy too!
This potato salad differs significantly from out other recipe in that the dressing in this Creamy Dill Potato Salad is mayo-based rather than olive oil and Dijon mustard based.
And as lots of creamy potato salads contain egg, I want to point out that our Creamy Dill Potato Salad is egg-less.
Rather the dressing has a touch of sour cream which gives a it a slight tang and makes the salad lighter and refreshing.
So let’s make the Creamy Dill Potato Salad
Here are the 11 ingredients you will need:
Red (or white) baby potatoes
distilled white vinegar
light mayonnaise or dairy-free mayonnaise
sour cream or dairy-free sour cream or Greek yogurt
garlic powder
salt
black pepper
fresh dill
parsley
red onion
celery
How to make the Creamy Dill Potato Salad
It comes together in 3 simple steps:
boil the potatoes
stir together the creamy dressing while potatoes cook
toss cooked potatoes first with white vinegar, then with dressing, celery and red onion.
That’s it!
How to cook the potatoes:
First, I like to use baby red potatoes (baby white potatoes good too!) because I find they are the easiest to cook evenly and allow the potato to cook to a tender-crisp. Plus, I leave the skin on which makes it so easy!
Second, I learned the easiest way to cook them for a potato salad from a recipe I tried several years ago from Cookie and Kate. You simply place the cleaned and halved potatoes in a large saucepan or Dutch oven with salt and cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook for about 8-10 minutes until the potatoes are easily pierced with a knife.
That is it! And it works every time!
I’ve been making potatoes for potato salad this way ever since!
The Creamy Dressing is just light mayonnaise, sour cream, salt, pepper, garlic powder, fresh dill and parsley all mixed together in a bowl.
Again, couldn’t be easier!
After the potatoes are cooked, transfer the to a large mixing bowl and drizzle with white vinegar which adds the best tang, trust me on this one!
Then toss with the dressing, remaining fresh dill and parsley, chopped celery and red onion.
Simple, quick and then you have the tastiest potato salad which tastes great room temperature or cold.
The thing we love about this potato salad is that you get the creaminess of the dressing but between the vinegar, sour cream and fresh herbs, it’s still light and fresh tasting!
Plus the celery and red onion add the best crunch!
This naturally gluten-free side dish is a must make for any Summer barbecue or picnic! Soft, tender potatoes mixed with a tangy + creamy dressing that's packed with fresh dill and parsley, and tossed with some celery and red onion for just a little crunch. Flavorful, refreshing and delicious!
Keyword: creamy dill potato salad, summer side dish, barbecue side dish, cookout side dish, gluten-free side dish recipe, easy gluten-free side dish or appetizer, gluten-free creamy dill potato salad
Servings: 6-8 servings
Author: Healthy Gluten-free Family
Ingredients
1½lbsred baby potatoes, skin on, cleaned and halved
1tablespoondistilled white vinegar
¼cuplight mayonnaise or dairy free mayonnaise
¼cupsour cream or dairy-free sour cream
⅛teaspoongarlic powder
¼teaspoonsalt, more to taste
¼teaspoonblack pepper, more to taste
2tablespoonsfresh dill, chopped (divided)
2tablespoonsfresh parsley, chopped (divided)
1stalk celery, diced (about 1/2 cup)
¼cupred onion, diced
Instructions
Cook the potatoes
Place cleaned and halved potatoes in a large saucepan or Dutch oven. Cover with water by 1 inch. Salt water well (we use 1 ½ teaspoons salt -- it gives great flavor but will not be overly salty -- it's like salting pasta water) Bring to a boil over high heat, then reduce heat to medium-low and cook 8-10 minutes or until potatoes are easily pierced by a paring knife and pulled out with little resistance. This will cook the potatoes to a tender-crisp texture.
Drain potatoes and transfer to large mixing bowl.
Drizzle warm potatoes with the white vinegar and gently toss using a large spatula so that potatoes don't break. Let cool for about 10-15 minutes.
Creamy Dill Dressing
In a small bowl, add the mayo, sour cream, salt, pepper, garlic powder and 1 tablespoon fresh dill and 1 tablespoon fresh parsley. Using a spoon or small spatula mix until well combined and creamy. Set aside.
Assemble
To the large mixing bowl with the cooked potatoes, add the creamy dressing, remaining dill and parsley, chopped celery and chopped red onion. Using a large spatula (my preference) or spoon, gently toss until all the potatoes are covered with the dressing. Transfer to a serving bowl and enjoy!
Enjoy room temperature or cold.
Store in the refrigerator in a sealed container for up to 3 days.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...