Dairy-Free Potato Salad

This dairy-free potato salad recipe is hearty and satisfying yet refreshing at the same time. It showcases the rich, buttery flavor of Yukon Gold potatoes with a tangy, creamy vegan mayo dressing. Make it as a crowd-pleasing side dish for your summer cookouts or as a filling lunch.

Why you'll love this recipe

• Allergy-friendly: Just like my Amish potato salad, this recipe is completely dairy-free, making it perfect for vegans and those with lactose or egg intolerances.
• Brimming with flavor: The combination of fresh herbs, veggies, and a tangy, creamy dressing creates a dairy-free potato salad that’s bursting with flavor.
• Easy to make: You’ll love how easy this no-fuss recipe is to make! Plus, it only requires simple and easy-to-find ingredients.

Easy dairy-free potato salad

Potato salad is synonymous with summer BBQs, potlucks, and cookouts. It’s known and loved for its comforting, hearty nature. In this dairy-free potato salad recipe, I use buttery-smooth Yukon Gold potatoes since they hold up well to boiling.

Toss them with a vibrant mix of fresh herbs and veggies like red onions, celery, and dill for depth of flavor and texture. And for a twist on the traditional recipe, I like to include sauerkraut to create an extra tangy element.

Everything is tied together with a dairy-free dressing made from vegan mayo, maple syrup, apple cider vinegar, Dijon mustard, and savory seasonings, yielding a creamy, tangy, and slightly sweet finish.

Is potato salad vegan?

Traditionally, potato salad is not vegan-friendly. It typically contains ingredients like hard-boiled eggs and mayonnaise.

However, this version is prepared with dairy-free and egg-free ingredients, meaning it’s 100% plant-based. You can emulate all the creaminess without the need for any animal products.

Ingredients & Substitutions

• Yukon Gold potatoes: Impart a rich, buttery flavor and smooth texture that works great in salads. If Yukon Gold potatoes are unavailable, you can replace them with other waxy varieties like red or even fingerling potatoes.
• Red onion: Adds a sharp flavor and the perfect crunch. If you find the flavor of red onion to be too strong, you can use sweet onions or extra green onions instead.
• Celery: Brings a refreshing crunch to this egg-free potato salad. If you're not a celery fan, you can omit it or replace it with seeded cucumber for a similar crunch.
• Sauerkraut: Adds a sour, tangy element. You can also use relish, pickles, or capers.
• Aromatics: I use green onions, Italian parsley, dill, and chives to add a burst of flavor and color to the salad. Feel free to experiment with other herbs like cilantro.
• Vegan mayo: Provides creaminess in the dressing without the need for eggs or dairy. You can make your own vegan Kewpie mayo or buy some from the store.
• Maple syrup: Adds a hint of sweetness to balance the tang. If you don’t have any maple syrup on hand, use agave syrup in its place.
• Apple cider vinegar & Dijon: Both impart tang and depth to the dressing. If you prefer, you can use white wine vinegar and yellow mustard for a milder taste.
• Seasonings: Celery seed, salt, and black pepper enhance the flavors and add complexity. Caraway will also work as a replacement for celery seed.

How to make dairy-free potato salad

• Step 1: First, chop your Yukon Gold potatoes into ½-inch cubes. You'll want to boil them in salted water until they're just tender. Then drain, rinse, and let them cool.

• Step 2: While the potatoes are cooling, mix together the dressing ingredients in a small bowl until they are evenly combined.

• Step 3: In a large bowl, add your cooled potatoes, chopped veggies, and fresh herbs. Drizzle the dressing over the top and toss gently to combine. Pop the bowl in the fridge for an hour to chill before serving your dairy-free potato salad.

What to serve with dairy-free potato salad

This dairy and egg-free potato salad makes a great side to serve with main dishes like these:

• Gourmet Vegan Pizza
• Vegan Burgers
• Vegan Banh Mi
• Buffalo Tofu
• Plant-Based Hot Dogs
• Crispy Baked Tofu

Storage

If you have any leftover dairy-free potato salad, just follow these simple storage tips:

• Fridge: Any extra egg-free potato salad should be transferred to an airtight container and stored in the refrigerator for up to 4 days. 
• Freezer: Potato salad doesn’t freeze well since the potatoes will turn grainy and the creamy dressing may break. It’s best to make only enough for 3-4 days and keep it in the fridge.

Variations

• Mediterranean: Add olives and capers, and replace the dill with fresh basil.
• Veggies: Mix in some radishes, cucumbers, or bell peppers.
• Avocado: Toss in some diced avocado for added creaminess.
• Bacon: Crispy, smoky tempeh or mushroom bacon makes a delicious and hearty twist.
• Sweet potatoes: Try this recipe with sweet potatoes for a unique flavor.

Top tips

• Choose the right potatoes: Yukon Gold potatoes have the best texture for potato salad. They are waxy, so they hold their shape well after cooking. 
• Don't overcook the potatoes: Make sure the potatoes are cooked until just tender. Overcooking them will result in a mushy salad texture.
• Let the potatoes cool: Before adding the other ingredients, let the potatoes cool. This prevents them from absorbing too much dressing and becoming mushy.
• Chop the veggies small: The veggies and herbs should be finely chopped so you get a bit of everything in each bite.
• Fresh herbs are best: Fresh herbs provide a flavor that dried herbs just can't match.
• Mix gently: Mix the salad gently to avoid breaking up the potatoes.

FAQ

More side dishes

If you like this dairy-free potato salad, try some delicious vegan sides like these:

• Dairy-Free Coleslaw: Creamy coleslaw made vegan-friendly.
• Kani Salad: A plant-based version of the popular Japanese dish.
• Vegan Bean Salad: A hearty and high-protein side dish made plant-based.
• Mango Cucumber Salad: A sweet, light, and refreshing salad option.