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Gluten-free picnic potato salad

June 13, 2019 | Heather Shannon
potato salad

Here’s a lighter, healthier potato salad that will be a hit at the next picnic.

Potatoes are a humble powerhouse, according to Katie Rankell, director of the UCI Health Weight Management Program. They’re packed with all kinds of essential vitamins and nutrients, including:

  • Fiber
  • Vitamin C
  • Vitamin B6
  • Magnesium
  • Antioxidants
  • Potassium

In fact, potatoes have more potassium than a banana.

Moreover, potatoes are what’s known as a “resistant starch,” meaning they’re not absorbed in the small intestine. That makes them ideal for improving gut health and blood sugar control.

This recipe calls for red potatoes, which are lower in calories than russet potatoes and even higher in potassium.

Sun-dried tomatoes add depth of flavor and a carotenoid called lycopene, which has been shown to offer protective properties against certain types of cancer.

Red wine vinegar contains resveratrol, which has a role in lowering cholesterol and blood pressure. Better yet, a dressing of red wine vinegar and rosemary is not only tasty, it also has fewer calories than traditional potato salad dressings.

Gluten-free picnic potato salad

Salad:

  • 1 pound red potatoes, washed and cut into 1-inch wedges
  • 1/2 cup red onions, thinly sliced
  • 1/2 pound green beans, snapped in half
  • 1/2 cup sun-dried tomato halves
  • 1/2 teaspoon fresh rosemary, chopped
  • 1 teaspoon olive oil

Rosemary vinaigrette:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon fresh rosemary, chopped

Directions

Preheat oven to 425°F.

When oven is hot, put 1 teaspoon olive oil onto baking sheet. Heat for about 2 minutes and spread potatoes in a single layer on pan.

Roast for 10 minutes; turn with spatula. Roast 10 minutes more, or until golden brown and tender.

While potatoes are roasting, steam beans using a steamer inserted into a pot of boiling water. Cook about 5 minutes, or until bright green.

Drop sun-dried tomato halves into the boiling water used to steam beans. When tomatoes are plump, cool and cut into bite-sized pieces.

Red onion slices can be placed into cold water for 10 minutes for milder taste. Drain. To prepare rosemary vinaigrette, put all ingredients into small jar. Shake until combined.

Assemble remaining ingredients, including fresh rosemary. Top with rosemary vinaigrette and mix well.

Nutrition

Serves 6

  • 131 calories
  • 19 g carbohydrates
  • 3 g protein
  • 5 g fat
  • 111 mg sodium
  • 3 g fiber

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