This gluten-free potato salad with cherry tomato vinaigrette turns simple sliced potatoes into a bright, savory side dish. Tender yellow potatoes are layered with marinated cherry tomatoes, garlic, basil, green onions, olive oil, red wine vinegar, anchovies, and crisp celery heart for a fresh potato salad that feels both rustic and elegant.
For the best flavor and texture, choose small, firm yellow potatoes such as Yukon Gold or new-crop potatoes from the farmers’ market. Their creamy texture works beautifully with the tangy vinaigrette, while the tomatoes release their juices as they sit with the garlic, herbs, vinegar, and olive oil. This dish is especially good served the day it is made, before refrigeration dulls the flavors and firms the potatoes.
Unlike mayonnaise-based potato salad, this version is light, vibrant, and naturally gluten-free. It is an excellent side dish for grilled fish, roasted chicken, picnic spreads, or a simple summer lunch. The anchovy fillets add a deep, briny note rather than overpowering the salad, while the celery heart brings freshness and crunch. Serve it at room temperature so the vinaigrette can soak gently into the potatoes.
Gluten-Free Potato Salad with Cherry Tomato Vinaigrette Recipe
This fresh gluten-free potato salad is made with tender yellow potatoes, juicy cherry tomatoes, basil, anchovies, celery heart, and a simple red wine vinaigrette. It is best served the same day, at room temperature, so the potatoes stay tender and the tomato vinaigrette tastes bright and lively.
Course Side Dish
Diet Gluten-Free
Cooking Note Potatoes cook until tender, about 6 to 7 minutes after the water returns to a gentle boil.
4
Niki Ford
Ingredients
-
1-1/2
pounds
yellow potatoes,
such as Yukon Gold -
1
cup
halved cherry tomatoes -
1/2
clove
garlic,
pounded or grated into a paste - Fresh basil
-
3
tablespoons
thinly sliced green onions,
white and green parts -
5
tablespoons
good-quality extra-virgin olive oil -
2
tablespoons
red wine vinegar - Kosher salt and freshly ground pepper
-
6
anchovy fillets,
halved lengthwise -
1/4
cup
thinly sliced celery heart,
the center leaves and stalks
Instructions
-
Peel the potatoes and slice them into even 1/3-inch rounds. Place the slices in a bowl of water until you are ready to cook them. This helps keep the potatoes from discoloring while you prepare the remaining ingredients.
-
Bring a large pot of well-salted water to a boil. Add the potatoes and cook gently until they are tender and offer no resistance when pierced with a knife, about 6 to 7 minutes. Use a slotted spoon to transfer the cooked potatoes to a baking sheet and let them cool in a single layer.
-
In a small bowl, combine the halved cherry tomatoes, garlic paste, basil, green onions, extra-virgin olive oil, red wine vinegar, and 1/4 teaspoon kosher salt. Stir gently and let the mixture sit for 10 minutes so the tomatoes can soften and release their juices into the vinaigrette.
-
When the potatoes are no longer hot, arrange them on a serving platter, slightly overlapping the slices. Stir the cherry tomato vinaigrette once more, then spoon it evenly over the potatoes. Garnish with the anchovy halves and thinly sliced celery heart. Finish with kosher salt and freshly ground pepper, then serve at room temperature.
For the cleanest flavor, avoid chilling this gluten-free potato salad unless necessary. If it must be made ahead, let it return to room temperature before serving and taste again for salt, pepper, and vinegar. The potatoes should be tender, the vinaigrette should taste bright, and the tomato juices should lightly coat each slice without making the salad heavy.
Photography Chelsea McNamara