Gluten-Free Patriotic Potato Salad


by Aug 23rd, 2011 // Gluten Free, Holiday, Sides

Gluten-Free Patriotic Potato Salad

Gluten Free Patriotic Potato SaladPersonally, I don’t know of a better way to celebrate the upcoming holiday weekend than by seeing how many foods you can make that are red, white, and blue. Other than that spending time with your family thing, this is the best possible use of your time. REALLY.

I’ve never been much of a potato salad girl since I don’t like the mayo, but this delicious version from Everyday Food (who asked Danny Meyer to give up a recipe) got me excited to try it, and morph it into the perfect American holiday side. Perhaps you’ll see my version popping up at The Shake Shack sometime soon.

Gluten Free Patriotic Potato SaladSee, lovely red, white, and blue potatoes! Of course you have to use a nice gluten-free vinegar, so you don’t get all sick on the holiday weekend. But the main ingredient that makes this recipe a winner is bacon.

Gluten Free Patriotic Potato Salad

Yummy, yummy, bacon all over your potatoes. Isn’t it great to be an American?

Gluten-Free Patriotic Potato Salad

adapted from Everyday Food

Prep time: 15 minutes Cook time: 30 minutes


2 pounds red, white, and blue (or purple) creamer potatoes, scrubbed and cut into eighths
3 garlic cloves, halved
1 sprig rosemary
3 sprigs parsley, plus 1 tablespoon coarsely chopped leaves
2 sprigs thyme
1 teaspoon black peppercorns
coarse salt and ground pepper
red-pepper flakes
6 ounces slab bacon, sliced lengthwise into 1/4-inch pieces
1/4 cup extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar

1. Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to boil over high heat. Reduce heat and simmer until potatoes are tender but not mushy, around 10-12 minutes. Remove from heat and let potatoes cook in cooking liquid, about 3 hours.

2. Place bacon on a baking sheet and cook until crisp, about 20 minutes.

3. Reserve 1/4 cup potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions.

4. In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature.


Makes: 8 servings


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