Discover Auntie Jen’s Gluten Free Potato Salad, a delicious and healthy twist on a classic dish. Perfect for gatherings and easy to make!
Deliciously Creamy and Naturally Gluten-Free!
Auntie Jen’s gluten-free potato salad offers a unique twist on a classic dish, combining both crunchy and soft textures that make it an appealing addition to any meal. With only five main ingredients, this flavorful recipe is not only simple to prepare but also a great option for those looking to enjoy a delicious side without gluten. The ease of preparation ensures that you can whip it up quickly, making it perfect for gatherings or everyday family dinners.
The standout feature of Auntie Jen’s potato salad lies in its balance of textures and flavors, inviting you to savor each bite. The careful selection of ingredients enhances the overall experience, making it a dish that you may find yourself wanting to recreate time and again. Whether served at a picnic or as a side for a weeknight dinner, this potato salad is sure to impress and satisfy a variety of palates.
Delightfully Wholesome: A Twist on Tradition That Everyone Can Enjoy!
hey there Auntie Jen here and today I’m going to show you how to make Auntie Jen’s glutenfree potato salad it’s really good a little bit different but I think you’re going to like it so let’s get started these are all the food items you’ll need.
To make Auntie Jen’s glutenfree potato salad okay first thing we’re going to do is we’re going to start with our potatoes and we’re just going to peel these up and that’s what I’m going to do I’m going to show you one of them here and then I’ll do the rest off camera but we’re first just going to.
Peel the skin off okay we’re going to place it in our water I have some water in this pan so we’re just going to put our our all of our peeled potatoes in here for now first thing we’re going to do so I’m going to take a break here and let you watch this gluten-free tip and then I’ll be back after I peeled the potatoes.
all right we’ve got our potatoes peeled now and now we’re just going to take them to the sink and rinse them off so let’s do that we’re rinsing in cold water just kind of shake it around make sure you get all the dirt particles loose.
So that they’ll rinse off I usually just take my hand and hold the potatoes in there and let the water drain out I’ll do this about three or four times I always like to make sure I get all the dirt off get once more and now we’re just going to put.
Some water in them so our potatoes don’t turn black or brown onon us we always want to keep them in good cold water all right that’s got that then and now what we’re going to do is we’re going to take these potatoes and look and see if there’s any SP spots on them we’re going to cut those out and there’s.
A spot on that one so I’m going to cut that out okay now that I’ve got all the spots out I’m just going to take and slice into it long ways and then turn it around and slice long ways again at a cross angle all right now we’re just going to take and cut them to about 1 in slices.
Cuz we want our potatoes to be kind of thick here for our salad okay I spot on that cut those away same thing with this one cut into it long ways about one in part and then cut it sideways leaving about an inch of potato to cut off okay and you can see they’re about.
That size all right I’m going to finish doing this and we’ll be back and I’ll show you what else to do okay I’ve got all those potatoes peeled and what we’re going to do now is we’re going to rinse this one we’re going to drain this off and then rinse it one more time and then fill it up with water so we can cook it so let’s do.
That now you can put a lid here to hold your potatoes back and do it that way to drain it that way your potatoes won’t fall in the scent draining one more time just get the starch itself off.
Now we’re going to fill it up and we’re going to put the water about an inch over the top of the potatoes okay see what I’ve got now we’re going to put it on the stove okay now we’re going to turn this on high to let it start cooking and boiling and we’ll be back here in just a minute and I’ll show you what else to do.
While the potatoes are cooking okay we’ve already got our potatoes on cooking so while the potatoes are cooking we’re going to take our celery and we’re just going to cut it into small chunks about like so we’re just going to cut all this celery up this will help make our potato.
Salad a little Chucky and it tastes really good in it think you’ll be surprised okay I’m going to show you too what we’re doing with the radishes I’m just I’ve already washed and rinsed both the celery and the radishes and cut off any bad spots so we’re just going to take our radishes cut off a thin slice.
And you can half them or you can put them into four slices however you want to do them I think I’m going to try to half them this time but we’re just going to cut all of these up and I don’t know if you can see how thick that is but just different thicknesses you don’t want it real thick kind of kind of thin slice but not.
Too thin either okay I’m going to finish cutting these up and we’ll be back in just a moment okay we’ve got our radishes and our celery cut up now and that’s what it looks like now my radishes got kind of big so I kind of cut them into little smaller chunks you can leave them big if you want them that way or you can cut.
Them into little smaller pieces so it’s just up to you then I’m going to show you how to do the bacon I’ve put two slices of bacon into a skillet and we’re going to fry that now so we’re going to turn our burner on about 7even get it started and you can also see that our potatoes are starting to boil now we want to reduce our heat because we don’t.
Want these potatoes to boil over they they will if you let them do it so we’re going to reduce the heat on the potatoes to about let’s go to about five and we’ll see how that goes and we’re going to fry up our bacon now we want to fry our bacon to where it gets pretty crispy cuz we’re going to crumble it up at the end but.
I’ll be back in just a moment and show you what it looks like when it gets a little farther along okay our Bacon’s been frying for a couple of minutes now so we don’t want it to burn so we’re going to turn it over and yeah you can see that’s getting like a golden brown what you want it to do and we’re.
Going to try to keep it as straight as possible I don’t know how that’ll go but we’ll try so we’re going to fry it on this temperature still yet but on the seven just for a minute or so then I’m going to reduce the temperature there now one thing I want to tell you about the potatoes you want to keep check on your.
Potatoes because you don’t want your potatoes to get mushy done you want them just done to where they’re soft when you stick a fork in them but you don’t want them to get mushy or your potato salad will be mushy so make sure you keep an eye on that as well all right this has been frying a little bit so I’m going to turn it again cuz once you start turning.
It it seems to get brown fairly quick try to press down the end and I’m going to turn this down to about five now just so we don’t burn our bacon I want it good and golden brown but I don’t want it burn so that’s what we’re going to do there and we’ll just keep turning it over until it gets done and once it is done I’ll be right.
Back okay our baking’s getting about done I don’t want to let it burn so you can see it’s starting to get a little bit black there so we’re going to take our bacon up now turn burner off and what you want to do now is take your bacon and put it on a paper towel and let it drain you want to get all that grease.
Off of there and I’m going to remove the skillet from the burner all right let’s check our potatoes it’s not going to be too much longer on the potatoes they’re almost done now earlier I put my U radishes and my celery in the refrigerator so we want to take that bowl out now because we want that bowl to be about room.
Temperature you don’t want to put hot items into a cold Bowl it’ll break it so I’m going to get that out now and we’ll let it get to room temperature and we’ll be back when the potatoes are done and we’ll put it all together okay our potatoes are done now so we’re going to add them to the mix here so let’s do that right.
Now and like I said they’re just barely done you don’t want them to uh be mushy and you’re going to drain as much water off as you can from the pan this is the slowest part you just got to drain it off now you could save this and eat on it for a day or two if you want to depending on what you got.
Left the worst thing that happens to it is sometimes the radishes will get a little bit soggy when you eat it as a leftover so you just be aware of that but it still don’t it still doesn’t ruin it so so you can eat it like that okay I think I’ve got most of the of the potatoes out now so I’m just.
Going to put that in the sink okay now let’s add just a teeny bit of pepper this is the big grain type pepper is what I’m adding but I don’t want to add too much because the acid reflux it bothers me so but it does make it look prettier to have a little bit of that pepper on there so I’m just going to try to barely sprinkle a few on.
Here okay see that’s got a little bit on there okay now we’re going to add our mayonnaise I’m going to try to stir this up just a little bit just to mix around our veggies just a really okay now we get another spoon we going to put our mayonnaise in now I just like to put just enough.
Mayonnaise just to coat it I don’t want a whole lot of mayonnaise in here so let’s start with a couple of spoons we’ll take our other spoon to stir it up in there okay looks like we’re going to need a little bit more so let’s add another tablespoon and I just add this a spoon at a time till I see how much it’s going.
To to take but like I said I just want it coated I don’t want it really um mushy on the or soggy in the potato salad I mean some of my potatoes are crunching uh getting a little bit mushy but that’s okay some of it can do that I still got enough potato in there to be chunky and that’s what we want it to do is have.
Some chunk okay now I’m just flattening it out and you can see I do have just a coat on it okay all right now we’re going to take our bacon that we fried earlier and we’re just going to kind of crumble it up on the top here just put it on the top of the potato salad.
Usually about two pieces does it for for the potato salad and if you have acid reflx you could even cut it down to one if you wanted to it would just be like that or something similar we still got a little more to go the bacon gives it a really good flavor so I’m going to put the two.
Pieces pie in here that we did but like I said you can do just one if you want to I have acid reflex so bacon kind of bothers me so what I’ll probably do is not eat a whole lot of the bacon I’ll just scrape it off the top but it does give it a good flavor all right okay there’s we got it okay I’ll.
Be back in a moment and show you the final product this looks and smells delicious so that’s how you make antigen’s gluten-free potato salad I hope you enjoy it and I’m getting ready to sign off but before I do let me remind you to subscribe and leave me a comment make.
Sure to share and I appreciate everything that you do thank you I a you signing off I’ll catch you on the next recipe n
