Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

6 to 8 medium potatoes (6 cups)
1/2 cup chopped onion
5 hard boiled eggs
1 cup mayonnaise
1 Tbsp apple cider vinegar
2 tsp mustard
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
paprika for garnish

1. Wash potatoes. Boil in salted water for 30 minutes or until just tender; do not overcook. Drain and cool only to room temperature. Peel and cube.
2. In a large bowl, combine potatoes, onions and 4 diced eggs (reserve 1 egg for garnish).
3. In a small bowl, mix all dressing ingredients except paprika; blend well. Carefully stir into potato mixture.
4. Garnish top of salad with sliced egg and sprinkle with paprika. Cover and refrigerate for 2 hours or overnight to allow flavors to blend.