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Potato Salad, THM XO, Sugar-free, Gluten-free

Course Salad
Cuisine American
Servings 16
Author Glenda Groff


  • 8 cups diced small yellow or red potatoes uncooked and unpeeled***see not below
  • 3 tablespoons vinegar or dill pickle juice is even better
  • 2 cups mayonnaise
  • 1 cup sour cream I use light
  • 1/3 cup prepared mustard
  • 1/2 cup pickle relish
  • 3 tablespoon THM Gentle Sweet
  • 1 teaspoon garlic powder
  • 2 teaspoons salt divided
  • 1/2 teaspoon black pepper
  • 2 cups finely chopped celery
  • 1/4 cup finely chopped onion
  • 6 hard boiled eggs chopped


  1. Chop potatoes into 1/2 inch pieces. I use a Vidalia Chop Wizard. In a 4 quart kettle boil potatoes with 1 teaspoon salt until fork tender. Drain and allow potatoes to cool. Sprinkle the vinegar over the potatoes. Toss. Combine together mayonnaise, sour cream, pickle relish, Gentle Sweet, garlic powder, seasoning packet from potatoes, remaining salt, and pepper. Toss together potatoes, dressing, celery, onion, and eggs. Allow salad to chill for 6 hours or longer to combine flavors. 2/3 cup serving -- approximately 16 per recipe

    NOTE***I buy the little potatoes in foil pans with a seasoning packet.