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Dairy-free potato salad in a serving bowl with a wooden serving spoon in it.

Dairy-Free Potato Salad

5 from 1 vote
Prep Time: 15 minutes
Total Time: 15 minutes
Serving Size: 6 people
Author Puja Verma
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DESCRIPTION

This rich and creamy dairy-free potato salad is the most satisfying dish during the summer. It's fresh, hearty and super easy to whip up. Everything is tied together with a dairy-free dressing made with simple ingredients, yielding a a creamy, tangy, and slightly sweet taste. Perfect for BBQs, potlucks, and cookouts.

INGREDIENTS
  

Salad

  • 6 whole Yukon Gold potatoes
  • 1 cup red onion diced
  • 1 cup celery thinly sliced
  • ½ cup sauerkraut or relish
  • ½ cup green onions thinly sliced
  • 1 cup Italian parsley (loosely packed) chopped
  • ½ cup dill (loosely packed) chopped
  • ½ cup chives (loosely packed) chopped

Dressing

  • ¾ cup vegan mayo
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon celery seed optional
  • 2 teaspoon salt
  • ½ teaspoon black pepper

METHOD
 

  • Cut potatoes into ½ inch cubes. In a large pot, submerge potatoes in salted boiling water and cover askew for 10 minutes. After 10 minutes, check to see if potatoes are fork tender and ready to remove from heat. If ready, then drain and rinse potatoes under cold water and keep aside to cool for 5 minutes.
  • Meanwhile, mix together all the dressing ingredients in a small bowl and set aside.
  • Once the potatoes have cooled down, add them to a large mixing bowl along with all the chopped vegetables and fresh herbs.
  • Pour over the dressing and gently toss the salad together until everything is properly combined. Taste to adjust seasoning, if needed.
  • Cover and refrigerate the salad for at least an hour to let it chill before serving.

NOTES

  • 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.

NUTRITION

Calories: 212kcal | Carbohydrates: 9g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1058mg | Potassium: 150mg | Fiber: 1g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
Course: Salad
Cuisine: All
Keyword: Dairy-free potato salad, egg free potato salad
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