Our nephew’s first birthday was just about two weeks ago. For his late spring party, his parents did a cookout mid-afternoon. I contributed two gluten-free salads to the menu. One was this delicious potato salad, and the other was a gluten-free pasta salad (look for that recipe in a few days!)
This recipe is not strict Paleo, because it uses sour cream, but I’ve found that sour cream is an important addition to a creamy salad, because it cuts that vinegar mayo taste, and adds a refreshing creamy flavor to the recipe. If you can tolerate sour cream, it’s also great to combine with mayo for chicken salad as well.
I love the addition of fresh herbs in this potato salad. They really brighten the dish, not only flavor-wise, but visually as well!
This recipe was so simple to throw together, it will be a staple for our cookouts from now on!
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Boil the potatoes until fork tender, about 25 minutes. Once tender, drain from the water, and allow to cool to room temperature.
While the potatoes are cooking and cooling, prepare the herbs, and shallot.
Once the potatoes are cool, cut into quarters, and place in a large mixing bowl.
Add the sour cream, and mayo, and stir to combine.
Add the herbs, shallot, salt, and pepper, and stir to combine evenly.
Refrigerate until serving. This recipe can be made a day ahead.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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