Creamy Stone Ground Potato Salad
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If you’re looking for a potato salad that’s anything but boring, this Stone Ground Potato Salad is the one to make. It’s super easy, creamy, tangy, and packed with bold flavor thanks to stone ground mustard, which gives it that perfect little kick and texture. This recipe skips the overly heavy, bland versions and instead keeps the salad feeling light and fresh while gluten-free and dairy-free!
Perfect for BBQs, picnics, potlucks, or weeknight dinners, this is one of those side dishes that always disappears fast.
Why You’ll Love This Potato Salad
It’s the kind of classic side dish with just enough extra flavor to make people ask for the recipe!
- Creamy with a tangy mustard twist
- Gluten-free and dairy-free
- Made with a handful of simple, wholesome ingredients
- Perfect for make-ahead meals
- Great for gatherings and cookouts
Tips for the Best Potato Salad
- Don’t overcook the potatoes, they should be tender but not mushy
- Let the potatoes cool slightly before mixing to avoid a watery dressing
- Taste and adjust seasoning before serving
- Add a little extra mustard if you love a stronger tang
- Add crispy bacon and/or hard-boiled eggs for extra flavor
More Recipes You’ll Love:
- Homemade Dairy-Free Coleslaw
- Gluten-Free BBQ Pulled Pork Sandwiches
- Gluten-Free and Dairy-Free Pasta Caesar Salad
- Key West Grilled Kabobs
- Green Beans Almondine
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Stone Ground Potato Salad
Ingredients
- 3 lbs baby red potatoes (small round or halved)
- 1/2 cup mayonnaise
- 3 tbsp stone ground mustard
- 1 tsp apple cider vinegar
- 1/2 tsp lemon juice
- 1.2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp coconut sugar (or raw sugar)
- 1/2 cup scallions or fresh chives
- 5 bacon slices, cooked & chopped (optional)
Instructions
- Wash baby red potatoes and place in a large pot with 2 tsp of sea salt. Fill the pot with water until just covering the potatoes. Place the pot on the stove and bring water to a boil.
- Once boiling, cover the pot and reduce to a simmer. Simmer for 10 minutes. Drain the water and rinse the potatoes with cold water to cool them.
- In a small bowl, whisk together the mayonnaise, mustard, spices, sugar, lemon juice, and apple cider vinegar.
- Pour 1/3 of the sauce on the potatoes and gently toss to evenly coat. Add more sauce to taste. Then, sprinkle the fresh chives on top!
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