Gluten-Free Potato Salad Recipe

Gluten-Free Yukon Gold Potato Salad

The tangy yogurt cools the palate with this gluten-free potato salad, making the yukon gold potato salad a good partner for spicy barbecue.

Gluten-Free Potato Salad

Servings 6
Author Ljubomir Stanisic


  • 4 Yukon Gold potatoes (about 1-3/4 pounds)
  • Kosher salt and freshly ground pepper
  • 1-1/2 cups whole-milk plain Greek-style yogurt
  • 2 tablespoons minced chives


  1. Peel the potatoes, then put them in a pot and cover with 2 inches of water seasoned with 1 tablespoon of salt. Bring to a boil, lower to a simmer, and cook until fork-tender, 20 to 25 minutes, depending on size. Drain and let cool. Cut the potatoes into ¾-inch cubes.
  2. Meanwhile, in a serving bowl, stir together the yogurt, chives, 1½ teaspoons salt, and pepper to taste.

  3. Gently stir the potatoes into the yogurt dressing, season to taste with salt, and serve.

Photography Fabrice Demoulin

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