Gluten-Free Red, White & Blue Potato Salad
Updated Jun 17, 2025, Published Jun 23, 2019
This post contains affiliate links. Please see our disclosure policy.
Colorful and Festive: Gluten-Free Red, White & Blue Potato Salad Recipe
With tri-colored potatoes and a bright pop of color from paprika, this potato salad is unapologetically patriotic! Serve it at your 4th of July barbecue as the perfect side dish to our Red, White & Blue Burgers!
This gluten-free, dairy-free salad bursts with colorful potatoes, fresh herbs, and a zesty dressing, perfect for celebrating Independence Day or any sunny gathering. Ready in about 40 minutes, it’s a crowd-pleaser that’s as tasty as it is festive.
Table of Contents
Why You’ll Love This Recipe
Alright, let’s talk about why the Gluten-Free Red, White & Blue Potato Salad is such a winner. For starters, it’s a total showstopper with its red, white, and blue potatoes, making it the perfect festive touch for your 4th of July spread. Plus, it’s gluten-free and dairy-free, so everyone at the barbecue can dig in worry-free. The tangy mustard-vinegar dressing and fresh dill give it a bright, summery flavor that’s hard to resist. That’s why this salad is awesome for picnics, potlucks, or any patriotic party.
Even better, this recipe is super easy to prep and can be made ahead, leaving you more time to enjoy the fireworks. You can also tweak it to suit your taste or add extra flair. In short, this salad is all about vibrant colors, bold taste, and happy eaters, making it a must-have for your holiday table.
What You Will Need
To make this festive Gluten-Free Red, White & Blue Potato Salad, grab these ingredients:
- 1½ pounds tri-colored small potatoes
- Kosher or fine sea salt
- 3 tablespoons pickle juice (from the jar of dill pickles)
- 3 tablespoons olive oil
- Freshly ground black pepper
- 10 kosher baby dill pickles, sliced (about ½ cup)
- ½ medium red onion, diced
- 3 stalks celery, , sliced
- 6 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 6 hard-boiled eggs, , peeled and chopped
- Paprika, , for serving
You’ll also need a large pot for boiling the potatoes, a mixing bowl for the dressing, and a large serving bowl to toss everything together. A slotted spoon makes draining the potatoes easy, and a sharp knife is handy for slicing. With these basics, you’re all set to create a salad that’s perfect for your 4th of July barbecue.
Tips and Variations
To make your Gluten-Free Red, White & Blue Potato Salad totally shine, try these simple tips. Use baby potatoes, they cook faster.
Toss the warm potatoes with the dressing right after draining—they’ll soak up the flavors better. When mixing, fold gently to keep the potatoes intact for that pretty presentation. And don’t skip the chill time—let it sit in the fridge for at least an hour to meld the flavors.
Want to mix things up? Try some fun variations. For example, add crumbled bacon for a smoky, savory twist.
Add some dill, parsley, or cilantro for an herby vibe.
Toss in some chopped red bell pepper or radishes for extra crunch and color.
Don’t eat eggs? Swap the hard-boiled eggs for chickpeas and use egg-free mayo.
With these tweaks, you can customize this salad for any patriotic party or palate.
Frequently Asked Questions
What makes this Gluten-Free Red, White & Blue Potato Salad recipe gluten-free?
It uses naturally gluten-free ingredients like potatoes, olive oil, and mustard. Always check labels on mustard and vinegar to ensure they’re certified gluten-free.
Can I make this salad ahead of time?
You bet! Prep it up to a day in advance and store it covered in the fridge. Give it a quick toss before serving to refresh the flavors.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Stir gently before serving, as the dressing may settle.
Can I use regular potatoes instead of colored ones?
Totally! Swap in any baby potatoes, but the red, white, and blue varieties add that festive 4th of July flair.
What can I serve with this potato salad?
Pair it with grilled burgers, hot dogs, or barbecue chicken for a classic 4th of July feast. It’s also great with a fresh fruit salad or coleslaw.
This Gluten-Free Red, White & Blue Potato Salad recipe is a vibrant, flavorful addition to your 4th of July barbecue or any summer gathering. Its gluten-free, dairy-free ingredients, bold dressing, and festive colors make it a hit for patriotic parties. So, grab your potatoes, mix up that dressing, and whip up a salad that’ll have everyone at your barbecue cheering!
Red, White & Blue Potato Salad
Ingredients
- 1½ pounds tri-colored small potatoes
- Kosher or fine sea salt
- 3 tablespoons pickle juice , (from the jar of dill pickles)
- 3 tablespoons olive oil
- Freshly ground black pepper
- 10 kosher baby dill pickles, sliced (about ½ cup)
- ½ medium red onion, diced
- 3 stalks celery, sliced
- 6 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 6 hard-boiled eggs, peeled and chopped
- Paprika, for serving
Instructions
- Place the potatoes in a large pot and cover with an inch of cold water. Add 2 teaspoons salt and bring to a boil. Let simmer until the potatoes are fork tender, about 20 minutes. Drain and let cool until cool enough to handle but still warm.
- In a large mixing bowl, whisk together the pickle juice, olive oil, 2 teaspoons salt and 1 teaspoon pepper. Add the pickles, onion, and celery. Stir to combine.
- Cut the potatoes in half, add to the mixing bowl, and stir to combine. Let sit for a few minutes.
- In a small bowl, combine the mayonnaise and mustard. Add the eggs to the potatoes, then the mayonnaise/mustard sauce, and gently stir to combine. Cover and refrigerate for at least 1 hour. Taste and adjust seasoning with more salt and pepper, if desired. Can be made a day ahead.
- Garnish with paprika before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
