Classic Gluten-Free Potato Salad with Dill and Mustard

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy yet tangy potato salad made with tender potatoes, fresh dill, and a zesty mustard dressing, perfect for summer picnics and gluten-free diets. This American-inspired gluten-free recipe, ready in about 35 minutes, pairs small red potatoes, mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 6 American cuisine 250 cal/serving

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Ingredients

2 pounds, quartered small red potatoes
3/4 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp chopped fresh dill
2, finely diced celery stalks
1/4 cup finely diced red onion
1 tsp salt
1/2 tsp black pepper
2, chopped (optional) hard-boiled eggs

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Instructions

Step 1: Place 2 pounds quartered small red potatoes into a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Reduce to medium and simmer for 12-15 minutes until potatoes are fork-tender but not mushy. Drain and let cool slightly.
Step 2: In a large mixing bowl, whisk together 3/4 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 tbsp chopped fresh dill, 1/2 tsp black pepper, and an additional 1/4 tsp salt until smooth.
Step 3: Add the warm potatoes, 2 finely diced celery stalks, 1/4 cup finely diced red onion, and optionally 2 chopped hard-boiled eggs to the bowl with the dressing. Gently fold all ingredients until the potatoes are well coated.
Step 4: Cover and refrigerate the potato salad for at least 1 hour to allow flavors to meld before serving chilled.