Gluten-Free Creamy Dill Potato Salad

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 easy side dish recipe
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!

Gluten-Free Creamy Dill Potato Salad easy side dish recipe

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.

Gluten-Free Creamy Dill Potato Salad easy side dish recipe

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

Gluten-Free Creamy Dill Potato Salad easy side dish recipe

How to make the Creamy Dill Potato Salad

It comes together in 3 simple steps:

  1. boil the potatoes
  2. stir together the creamy dressing while potatoes cook
  3. 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!

Gluten-Free Creamy Dill Potato Salad easy side dish recipe

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!

Gluten-Free Creamy Dill Potato Salad easy side dish recipe

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!

Hope you love it too!

Gluten-Free Creamy Dill Potato Salad easy side dish recipe

For more summer recipes, click here.

For more summer side dishes, try our:

Homemade Mac and Cheese

Greek Chickpea Salad

Black Bean and Veggie Salsa

Tomato, Corn and Avocado Salad

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Recipe

 

Gluten-Free Creamy Dill Potato Salad easy side dish recipe
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Creamy Potato Salad

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Sides, Summer Recipes
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free, Egg-Free
Keyword: easy gluten-free side dish or appetizer, gluten-free creamy dill potato salad, creamy dill potato salad, summer side dish, barbecue side dish, cookout side dish, gluten-free side dish recipe
Servings: 6 -8 servings
Author: Healthy Gluten-free Family

Ingredients

  • lbs red baby potatoes, skin on, cleaned and halved
  • 1 tablespoon distilled white vinegar
  • ¼ cup light mayonnaise or dairy free mayonnaise
  • ¼ cup sour cream or dairy-free sour cream
  • teaspoon garlic powder
  • ¼ teaspoon salt, more to taste
  • ¼ teaspoon black pepper, more to taste
  • 2 tablespoons fresh dill, chopped (divided)
  • 2 tablespoons fresh parsley, chopped (divided)
  • 1 stalk celery, diced (about 1/2 cup)
  • ¼ cup red 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.
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