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Potato Salad with Agave and Bacon Dressing — Gluten-Free

Gluten-Free Potato Salad with Agave and Bacon

Gluten-Free Potato Salad with Agave and Bacon

On a hot summer day, a scoop of tangy, creamy, crunchy potato salad makes a great gluten-free side dish. This versatile standby, dressed up with agave nectar and bacon, complements a barbecue sandwich or a hot fillet of fish or a grilled hot dog equally well. Better yet, it can be prepared earlier in the day, so the kitchen isn’t hot from cooking potatoes.

With a little care, potato salad can be gluten-free without any special substitutes. If you’re new to gluten-free cooking, remember to use mayonnaise that has not been contaminated by a gluten-y knife or spoon.  I keep a squeeze bottle of mayonnaise on hand so I won’t have to worry about someone accidentally doing that. It only takes one “bready” knife in the mayo jar to make it unsafe for someone with celiac disease or gluten-sensitivity.

I apologize for taking longer than usual since my last post. I was suddenly busy with some special projects for my husband, which left me little enough time to cook, much less write about it.

This potato salad can be made with either peeled or unpeeled potatoes. The photo shows a dish with peeled potatoes in it – my husband’s favorite. Personally, I like the skins-on variation better, but I wasn’t making that bowlful in the picture just for me.

Potatoes are good food for our bodies, with one 5.3-ounce Idaho potato having about 110 calories. According to the Idaho Potato Commission, if you use them with the skins on, that same size potato will provide you with 2 grams of fiber (about 8% of the daily value). It will also give you more potassium than bananas or oranges, around 620 mg, or about 18% of the daily value, and it has about 27 mg of Vitamin C, too, which is about 45% of the daily value.

For easy gluten-free living, put some potato salad in your menu plan.


Potato Salad with Agave and Bacon Dressing — Gluten-Free

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Makes about 5 cups.


  • 1 Cup Mayonnaise, G.F., like Hellman’s or your own favorite
  • 2 Tablespoons Red Wine Vinegar, G.F.
  • 1/2 Teaspoon Celery Salt, G.F. like Tone’s
  • 2 Tablespoons Agave Nectar, or Honey
  • 1/4 Teaspoon Pepper
  • 4 Cups Idaho Potatoes, 5-6 medium, cooked in salted water, peeled and cubed
  • 1 Cup Celery, sliced thin
  • 1/2 Cup Vidalia Onion, chopped fine
  • 2 Large Eggs, Hard-boiled, diced
  • 1 Slice Cooked Bacon, drained and broken
  • 1/4 cup Minced Dill Pickles (or Pickle Relish)
  • 1/4 cup Sliced Black Olives


Combine the first five ingredients.

Stir in the remaining ingredients except for bacon.

Cover and chill.

Top with crumbled bacon and serve.

  • Stir in minced dill pickles or black olives.
  • Use unpeeled potatoes, cooked and cubed.


What variations do you like in potato salad?

This gluten-free potato salad is also ideal for a dairy-free diet or a paleo diet. It is also casein-free, lactose-free and nut-free.

Added to:
– Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

– Gluten-Free Homemaker’s Gluten-Free Wednesdays

– Frugal Follies’ Frugal Food Thursday

– Miz Helen’s Country Cottage Full Plate Thursday

– The Nourishing Gourmet’s Pennywise Platter Thursday