Summer is coming and it’s legitimately BBQ season now, so say hello to this rather sunny potato salad! It’s naturally gluten free and is a brilliant side dish.
Try it with BBQ dishes, gluten free fried chicken, roast meats, grilled halloumi, picnics and lunchtime buffets.
New potatoes with a zingy, lightly creamy dressing, studded with spring onions, pickles, capers and herbs. Plus this potato salad gets its beautiful colour from the addition of a little tumeric, which means it looks both pretty and tastes amazing. Thank you, Claire @5oclockapron for the tumeric inspiration!
I’ve also included the optional addition of wild garlic, which is a fabulous salad extra while it is in season.
As for the dressing, I use a half mayonnaise, half greek yoghurt combination. The yoghurt lightens the mayo and gives a fresher, more summery flavour. You can use pure mayo if you prefer, but it’s a bit more cloying.
Can I Make This Potato Salad in Advance?
Yes it keeps really well in the fridge overnight, so it’s a perfect one to make ahead of time. The same goes for any leftovers. Pop them in a container in the fridge and enjoy within a couple of days.
I Can’t Tolerate Spring Onions, What Can I Use Instead?
Chives would be an excellent alternative to spring onions. Simply chop them finely and mix through the salad. They will add a gentle punch of flavour, similar to spring onions.
Which Variety of Potato is Best for Potato Salad?
You should use new potatoes for potato salad, as they are waxier than larger white potatoes. With a firmer, more pleasing texture. Any new potato variety will work, and some supermarkets even sell salad potato varieties.
Sunny Potato Salad Recipe
This recipe will serve 6 people as a BBQ side, or 4 as a more substantial side dish.
You will find some handy pictures below, underneath the recipe. For any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at email@example.com.
If you enjoy this potato salad recipe, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.
Enjoy! Laura xxx
Add a bit of sunshine to your BBQ spread or lunch table with this glorious potato salad.
- 1 kg new potatoes
- 6 spring onions
- 8 leaves wild garlic (optional - if not use replace with 12 extra basil leaves)
- 1.5 tsp tumeric
- 80g mayonnaise
- 80g plain Greek yoghurt
- 2 tbsp honey
- 1 tbsp extra virgin olive oil
- 2 tsp white wine vinegar
- 12 baby cornichons, finely sliced
- 2 heaped tbsp capers, drained and roughly chopped
- 12 leaves of mint
- 12 leaves of basil
- Salt and pepper
- Bring a pan of water to the boil. Chop the potatoes into halves or quarters, depending on their size. Then add all the potatoes to the water, along with a tsp salt. Cook for about 15-20 minutes until just cooked. Then drain and set aside to cool. You can rinse them with cold water if you want to speed this along.
- Finely slice the spring onions, then pan fry along with the tumeric and wild garlic (if you are using) for 3 minutes, until the leaves have wilted. Set aside to cool.
- In a large bowl mix the yoghurt, mayonnaise, white wine vinegar, olive oil and honey together, to create a smooth dressing.
- Add the chopped capers and cornichons, then the cooled tumeric, spring onions and wilted wild garlic leaves from the pan. Then the cold potatoes. Give it all a really good stir so that the potatoes are fully coated with the dressing.
- Season to taste with salad and pepper.
- When you are ready to serve, roughly chop the mint and basil leaves and stir them through the salad. Enjoy!
For more summertime dishes, why not try some of my other gluten free recipes:
Enjoy! Laura xxx