Gluten-Free Potato Salad

290

Gluten-Free Potato salad

ohnogluten_ovk5tn
Thus fresh potato salad is sure to be a hit at the BBQ
Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Gluten-Free, Salad
Servings 6

Equipment

  • 1 Saucepan
  • 1 Mixing bowl

Ingredients
  

  • 800 grams Baby or New potatoes
  • 4 Eggs large
  • 1 Spring onion chopped
  • 6 tbsp Mayonnaise
  • 2 tsp Apple cider vinegar
  • 1 tsp Mustard (optional)
  • Salt and Pepper (to taste)

Instructions
 

  • Rinse and place your potatoes in a saucepan of cold water. Bring to the boil and let them cook until soft but not falling apart (20 minutes aprox.)
  • Finely chop your spring onion into a bowl, add your apple cider vinegar, mayonnaise and optionally mustard for a kick. Mix together and season with salt and pepper as needed.
  • Add your eggs to a saucepan of boiling water until hard boiled (5-6 minutes) and drop them into cold water when done
  • Drain your potatos when done and quater or half them as appropriate. Peel your eggs and cut similarly.
  • Place your potatos and eggs into a bowl and pour over your dressing, mixing it all together
  • Sprinkle a little pepper for garnish and serve
Keyword BBQ, Gluten free, Potato Salad

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