Potato Salad - Gluten Free |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This delicious gluten free potato salad is from the New McCall's Cookbook. Ingredients:
6 lbs. medium potatoes, this recipe calls for the potatoes to be cooked unpeeled but i prefer to peel them first and cube them while they are still raw. |
3 cups mayonnaise |
1-1/2 cups onion, finely chopped |
1-1/2 cups cucumber, peeled, seeded and cubed |
1 cup green pepper, coarsely chopped |
1 can (4 oz) pimientos, drained and diced |
2/3 cup sweet gherkins, sliced |
1/3 cup pickle juice |
3 tablespoons cider vinegar |
2 tablespoons salt |
Directions:
1. Place potatoes in a large saucepan filled with cold, salted water.
2. Bring to a boil, reduce heat and cook until just tender. (Sharp pointed knife goes in with a little resistance)
3. Mix together mayonnaise, onion, cucumber, green pepper, pimientos, gherkins, pickle juice, vinegar and salt.
4. Peel potatoes cut into 1 inch cubes.
5. Add to dressing and toss well.
6. Adjust seasonings if needed.
7. Refrigerate covered until well chilled.
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