Perfect Potato Salad--Gluten-free and Dairy-free

I know, I know. It's kind of a stupid title, because really, most potato salad is gluten-free and dairy free. But believe it or not, people can screw this up. The main problem is with the GF status. How do you screw that up? Using mayonnaise that has been contaminated with gluten-bread crumbs.

See, every time your grandmother comes to visit and she dips her knife in the mayo to spread it on her regular bread, then she dips it again, little bread crumbs end up in the mayo.

So whenever we go to someone's house for a big dinner, we bring our own potato salad. That way we can be sure the mayo is completely crumb-free. We also use a squeeze bottle of mayo at our house, to prevent double-dip contaminations.

I don't even know how you can manage to screw up a potato salad with dairy, but give people an opportunity to contaminate your food, and they'll manage to do it every time! ;)

Anyway, here's the potato salad recipe I use:

INGREDIENTS:
5-7 medium potatoes (I tend to lean toward 7 unless the spuds are huge)
1/4 cup chopped onions
1/2 cup chopped celery--more if you like it crunchy

2 hard-boiled eggs, diced into small pieces
1 scant tsp. salt
1/8 tsp. pepper
dash of celery salt (to taste)
1/4 cup Italian salad dressing (we use Kraft Zesty Italian)
1/2 cup mayo

Boil clean potatoes on the stove for 35 minutes after the water reaches the boiling point. Once they've chilled in the fridge for a couple of hours, skin them and dice them up into small cubes. I usually add the onions, celery, and eggs at this time.

In a seperate bowl, I mix the remaining ingredients. Taste this dressing to see how much celery salt you need. It's a tough call sometimes, but less is usually better than more.

Add the dressing mix to the bowl of spuds. Mix thoroughly. Chill for at least two hours in a covered dish before serving.

I think you'll really like this recipe. It's truly fantastic!