This post was sponsored by Sprouts Farmer’s Market.
All thoughts and ideas are my own.
This lower carb gluten-free potato salad is the perfect side dish for people with diabetes or someone looking for a delicious lower carb alternative!
With labor day weekend just around the corner, but social distancing still very much needed, this lower carb gluten free potato salad is the perfect side dish for a labor day celebration at home with the family! It’s got all the classic flavors of traditional potato salad with a few extra veggies added in!
Why you’ll love this healthy potato salad recipe
You’ll love this healthy potato salad recipe because not only does it still taste just like good ol’ potato salad, but it also packs in more veggies, and thus more nutrition, than traditional potato salad. The recipe below serves four people so you can divide it in half if you only need to serve 2 people or double it if you need to serve more people.
You can find all of the ingredients for this gluten free potato salad, and the rest of your Labor Day feast, at your local Sprouts Farmer’s Market! I love shopping for produce at my local Sprouts because it’s high quality and the lowest prices you’ll find. They also have a huge selection of potato varieties in case you want to try using a different type than what I recommend in this gluten free potato salad recipe.
Carbs in potato salad
Traditional gluten free potato salad recipes can have anywhere from 30-45g carbohydrate in just one serving. When you’re living with diabetes, you may be looking for a lower carb alternative. Note: you still need carbs, so you’ll definitely still find lots of potatoes in this recipe… just not as many as you may be used to.
How long to cook potatoes for potato salad
You still want your potatoes to have a little tiny bit of bite to them when you’re prepping them for potato salad, so you’re not going to cook them all the way down to mush like you would for mashed potatoes or baked potatoes.
How to boil potatoes for potato salad
I prefer to boil my potatoes whole (don’t cut them into pieces) so we don’t risk them falling apart while they’re boiling. Since we use smaller potatoes in this recipe, it won’t take you long to boil them. 10-15 minutes tops. The moment you can stick a fork in them, you’ll want to pull them out. If you are using large potatoes, you will need to boil them for longer, 20-30 minutes,
How to make lower carb gluten free potato salad
We made this gluten free potato salad lower carb by swapping out some of the potatoes for broccoli and cauliflower florets. They’ll sit in the sauce we create and soften up some for the perfect flavor and texture experience!
Have all of your ingredients out and ready to go.
Add your potatoes to a medium-size pot and fill it 3/4 of the way full with water. Bring the water to a rolling boil, and then reduce the heat so the water remains at a low boil for about 10 minutes. If you cannot insert a fork, let them boil for 5 minutes longer.
Next, you’ll combine the mayonnaise, greek yogurt, dijon mustard, salt, pepper, and apple cider vinegar in a small bowl and whisk to combine. This is your “sauce” essentially.
Once the potatoes have cooled completely, cut them in half.
Next, mix the cut potatoes, mayonnaise mixture, dill, rosemary, broccoli, cauliflower, and red onion together in a large bowl until the veggies are thoroughly covered.
Place the lower carb gluten free potato salad in the refrigerator, covered for about 2 hours to chill.
You can garnish it with additional herbs if you’d like and enjoy after it has had a chance to chill!
It will keep in an airtight container in the refrigerator for up to 3 days.
Can you freeze potato salad?
Hopefully you won’t need to freeze this potato salad recipe since it is meant to serve 4 people, but if you’re still wondering, “can you freeze potato salad?” … the technical answer is yes. But, should you? Probably not. The texture will change and you’re probably not going to have near as enjoyable of an eating experience with the thawed version as you would with eating it fresh.
Lower carb gluten free potato salad
Ingredients
- ¾ pound Sunrise Medley 1-bite Potatoes
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 Tbsp dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- 1 Tbsp apple cider vinegar
- 2 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh rosemary
- ½ cup small broccoli florets
- ½ cup small cauliflower florets
- ¼ cup diced red onion
Instructions
- Have all of your ingredients out and ready to go. Add your potatoes to a medium size pot and fill it 3/4 full with water. Bring the water to a rolling boil and then reduce heat so the water remains at a low boil for about 10 minutes until you can insert a fork in the potatoes.
- Combine the mayonnaise, greek yogurt, dijon mustard, salt, pepper, and apple cider vinegar in a small bowl and whisk to combine.
- Once the potatoes have cooled completely, cut them in half.
- Next, mix the cut potatoes, mayonnaise mixture, dill, rosemary, broccoli, cauliflower, and red onion together in a large bowl until the veggies are thoroughly covered.
- Place the lower carb gluten free potato salad in the refrigerator, covered for about 2 hours to chill.
- You can garnish it with additional herbs if you’d like and enjoy after it has had a chance to chill!
- It will keep in an airtight container in the refrigerator for up to 3 days.
