I admire Shauna of Gluten Free Girl. She has a way with food, making even the healthiest stuff look awesome. I’ve never actually tried one of her recipes because they usually call for ingredients I don’t keep on hand. That was until she wrote about potato salad.
This salad screamed my name as soon as I saw it. I LOVE potato salad, in any way, shape, or form, but this one intrigued me because the potatoes are baked instead of cooked in water. I figured this would help them to retain more of their flavor. I don’t know if that’s what made this salad good but I couldn’t stop eating it.
And I liked the fact that it didn’t call for sugar because my other recipe has a ton in it!
Oh, and it got rave reviews at that family dinner the other week.
Adapted from Gluten Free Girl
12 medium size Yukon gold potatoes, scrubbed
2 spring onions, thinly sliced
1 cup mayonnaise
2 heaping T Dijon mustard
1/4 cup chopped fresh dill
2 t salt
3 dill pickle spears, chopped
Wrap the potatoes in foil and bake at 425 until soft, about 45 minutes, depending on the size. Allow the potatoes to cool a bit in the foil. When you can handle them, remove the foil. Peel off most of the skins. Chop the potatoes into 3/4 inch cubes. Throw into a big bowl and add the remaining ingredients. It’s okay if the potatoes are still warm. Stir to combine. Chill for at least 3 hours before eating, though it’s best the next day.
Yield: about 10 cups