Iowa Girl Eats · by Kristin Porter★ 4.5 (2)
Gluten Free Potato Salad
NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 17%
CARBS 35G32% OF CAL
3G FIBER31G OTHER2G TOTAL SUGAR
FAT 30G61% OF CAL
4G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, classic potato salad with hard-boiled eggs and a tangy dressing. Smooth and homestyle without any crunchy mix-ins, perfect as a summer side dish.
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View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2-1/2 lbs russet potatoes (see notes)
- 4 large eggs
- 1/2 - 3/4 cup gluten free mayonnaise
- 1/4 cup neutral tasting oil (like vegetable, canola, or avocado oil)
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon lemon juice
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon paprika
At a glance
PER SERVING · TIME 70M
CAL 22%·PRO 17%
CARBS 35G32% OF CAL
3G FIBER31G OTHER2G TOTAL SUGAR
FAT 30G61% OF CAL
4G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 392mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 846mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 392MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.