gluten-free eats

I generally chunk my potatoes, too, before cooking. I may peel them, it depends on what I'm using because I find russet skins distracting.

My recipe, which came from my grandmother and uses her secret ingredient, is pretty basic and simple.
Cubed potatoes
Sliced celery
Diced onion; can be yellow, white or scallions depending on what's available
Mayonnaise
Salt
and the secret ingredient is celery seed.

I've never used a red onion and now I wonder why? I don't usually add anything else because I like my potato salad to be about the potatoes. I dislike pickles entirely although I eat them if people serve them to me so most commercial potato salads at the grocery store in the USA leave me unenthused. And then finding one that is gluten free is another quest, sigh.

There is one made by a local food enterprise that is both pickle and gluten free called baked potato salad which is really good. It is made with red potatoes, some diced onion and a sour cream based dressing.

Interesting question and intriguing answers.