Gluten Free Potato Salad for a Sunday Supper Picnic
I love having picnics with friends or family in the summer. Picnics are all about enjoying food and sharing what we personally enjoy. The American picnic has grown to include a wide variety of traditions. Whether it be the season they’re held in, the checkered picnic cloth, or great American foods. The American picnic has a wide range of staples, whether it be fresh watermelon, salads, grilled foods, or cold drinks. This weekend the Sunday Supper group is bringing you some of our favorite picnic recipes and stories. Be sure to check out all of these amazing recipes!
I’m bringing a gluten free potato salad to this virtual picnic. Many potato salads are mayonnaise based, but I prefer to make mine with a blend of mustard, vinegar, and olive oil. Not only does it keep it separate from traditional potato salads, but you don’t have to worry as much about the temperature and the mayo potentially going bad in the heat.
2 lbs golden potatoes
2 stalks green onion
1 stalk celery
3 tbsp gluten free Dijon mustard
3 tbsp gluten free course mustard
juice of 1/2 lemon
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 tsp ground black pepper
1/2 tsp salt
Cut the potatoes into small bite sized cubes. Place into a pot of water and bring to a boil.
Cook the potatoes for about 5-8 minutes, or until a fork can be easily inserted into a potato cube. Drain the potatoes and rinse with cold water until the potatoes are room temperature. Transfer the potatoes to a mixing bowl.
Dice the green onion and celery and add to the potatoes.
In a small bowl, combine the mustard, vinegar, lemon, oil, pepper, and salt. Pour onto the potatoes and toss until the potatoes are well dressed. Refrigerate until ready to serve.