Spring Herb Potato Salad with Bacon Jam – Gluten Free

One of my favorite things about spring is the introduction of fresh flavors back into cooking. This gluten-free spring herb potato salad meets the mark for fresh and tasty. You’ll use this recipe again and again for spring and summer entertaining.

Picnic time is just around the corner.  Time for BBQs, having some friends over for a simple dinner on the porch, or a good old fashioned picnic.  I love potato salad.  This is one of my recipes that have evolved over time – and it’s even gluten-free!  When I discovered the lovely little condiment called bacon jam, I knew it had to go in my potato salad.  

Gluten-Free Spring Potato Salad with Bacon Jam

2.5 lbs of red-skinned potatoes, scrubbed and cut into 1-inch cubes

1/2 cup of green onions, sliced – both white and green parts

1/2 cup of mayonnaise

1 1/2 cups of greek yogurt

Juice of one lemon

1 TBSP of chopped fresh basil

1 Tsp of minced fresh thyme

1 TBSP of brown mustard

1 Tsp of bacon jam

salt and pepper to taste

Boil the potatoes in enough water to cover by several inches.  Add a few pinches of salt, as this is your time to bring flavor into the potatoes.

Meanwhile, mix the green onions, mayonnaise, greek yogurt, lemon juice, basil, thyme, mustard and bacon jam together in a bowl large enough to fit the potatoes once cooked.  Place in the refrigerator until the potatoes are cooked and cooled.

Once the potatoes are soft enough to mash slightly against the side of the pot (20-30 mins), drain in a colander and allow to cool.  Now I do like warm potato salad on occasion, but this one tastes best cold.  Let the potatoes cool completely.  

Bring the bowl with dressing out of the refrigerator and place the potatoes into the dressing, and mix gently and well.  Add salt and pepper to taste.  Return to the refrigerator (covered) to completely chill, and until serving. 

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Did you try it?  Let me know if you liked it and what occasion you served it for!

Happy Picnicking!

 Want more gluten-free recipes?  Click here to subscribe. 

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