Gluten Free Ranch Chive Potato Salad

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Tender baby potatoes are boiled until fork-soft, then cooled just enough to hold their shape while still soaking up every bit of dressing. That dressing is a creamy, tangy blend of sour cream and mayonnaise brightened with apple cider vinegar and Dijon, then loaded with dried dill and parsley for that classic ranch flavor. Thinly sliced celery, scallion tops, and a generous handful of fresh chives fold in for crunch and color throughout. It's a cookout staple that comes together easily and only gets better as it chills, letting the herbs and garlic really settle in. This one is a solid choice for a gluten free spread, whether you're serving it fresh or making it a day ahead.

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Ingredients

6 servings

For the salad

2 lbs baby potatoes (red or yellow), halved
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1 tsp salt, plus more for the cooking water
3 stalks celery, thinly sliced
½ cup scallion green tops, thinly sliced
¼ cup fresh chives, finely chopped
2 tbsp fresh dill, roughly chopped (optional)

For the ranch dressing

½ cup sour cream
⅓ cup mayonnaise
1 tbsp garlic-infused olive oil
1 tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp dried dill
½ tsp dried parsley
¼ tsp black pepper
½ tsp salt

Instructions

1
Place the halved baby potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are tender when pierced with a fork with no resistance, about 12–15 minutes.
2
Drain the potatoes in a colander and spread them in a single layer on a sheet pan or large plate to cool for 20–30 minutes, until no longer steaming. Do not rinse — the dry surface helps the dressing cling.

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