This creamy and delicious Dairy-Free Potato Salad will have everyone coming back for seconds! Made with tender potatoes, a flavorful dressing, and fresh ingredients, this easy side dish is perfect for BBQs, picnics, and family gatherings.
If you need a go-to potato salad that's dairy-free, easy to make, and packed with flavor, this is the one! I've been making this recipe for the past 15 years, and it's my absolute favorite. It's the perfect side dish for summer BBQs, potlucks, or any time you need a reliable, crowd-pleasing classic recipe. The flavors are bold, the texture is just right, and the best part? It comes together without any fuss.
Whether you're serving it alongside Traeger Smoked Burgers, Smoked Hot Dogs, Smoked Brisket, Smoked Ribs, or Traeger Grilled Salmon, this side dish is always a hit. Trust me-you'll want to keep this one in your back pocket!
If you are looking for more potato salad recipes, check out my Smashed Potato Salad, Potato Salad With Spring Onions, or Turkish Potato Salad.
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Why You'll Love This Recipe
- Creamy and Flavorful: The dressing is smooth and tangy, with just the right balance of flavors.
- Easy to Make: Simple ingredients and straightforward steps make this a stress-free recipe.
- Perfect For Gatherings: This classic side dish is perfect for a summer cookout, potluck or family dinner.
Ingredients
- Yukon Gold Potatoes: I think these are the best type of potatoes as they are super creamy and hold their shape beautifully. You could also use baby potatoes or new potatoes, but I'd avoid russet potatoes as they won't be as creamy.
- Apple Cider Vinegar: A splash of apple cider vinegar adds just the right amount of tang, balancing the richness of the mayo
- Mayonnaise: I love using Primal Kitchen's Avocado Oil Mayo or Chosen Foods because both are Whole30-compliant and made with avocado oil instead of canola oil.
- Dijon Or Stone Ground Mustard: A little mustard brings depth and a slight kick to the dressing. Primal Kitchen's Dijon mustard is my go-to-it's packed with flavor and made with simple, clean ingredients.
- Dill & Chives: Fresh herbs make all the difference! Fresh dill adds a bright, slightly tangy flavor, while chives bring a mild onion-like bite that blends perfectly with the other ingredients. If you are in a pinch, dried herbs will also work.
- Paprika, Salt & Pepper: These simple seasonings round out the flavor of the salad. Paprika adds a subtle smoky sweetness, while salt and black pepper enhance everything else
- Celery & Red Onion: Celery gives the salad a nice crunch, adding a fresh contrast to the creamy potatoes. Red onion adds just the right amount of sharpness and a pop of color.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Mix Up The Herbs: If you are not a fan of dill or chives, you can add some fresh parsley or your favorite fresh herbs to the potato salad.
- Add Ins: Try adding in some diced dill pickles, green onions or diced bell pepper for added crunch and flavor.
- Protein: For extra protein, mix in some hard-boiled eggs or crispy chopped bacon.
- Make It Spicy: For a little kick, add in crushed red pepper flakes, cayenne pepper or a dash of hot sauce.
How To Make Dairy Free Potato Salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Wash and cut potatoes into large chunks (roughly 1-2 inch cubes) and place them in a large pot filled with cold water and a pinch of sea salt. Boil the potatoes until they are fork tender, which will take roughly 20-30 minutes.
Step 2. While the potatoes are boiling, make the dressing by combining the apple cider vinegar, mayonnaise, mustard, dill, chives, salt, pepper and paprika in a large bowl. Chop the celery and red onion and set aside.
Step 3. Once the potatoes are done (they should be very soft, and breakable with a fork, but not completely mushy) drain well, and allow them to cool slightly. Once they have cooled for a few minutes, add the cooked potatoes to the creamy dressing and gently toss to combine. If you enjoy a creamier potato salad, you can break up more of the potatoes with a fork.
Step 4. Add in the celery and red onion and gently toss again to combine. Top with additional dill, chives and paprika. Allow to cool at room temperature, then cover and place in the fridge for 4 hours to overnight.
Expert Tips And Notes
- Use Waxy Potatoes: I have found that using a waxy potato like Yukon Gold or red potatoes works best as they provide a creamier texture.
- Chill Before Serving: I recommend that you chill the potato salad for at least 4 hours to allow the flavors to develop, then taste and adjust seasonings again if needed.
- Extra Creamy: If you like your potato salad extra creamy, feel free to mash up a few potatoes with a fork when you combine the potatoes and the dressing.
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Serving Suggestions For Potato Salad
- Grilled Meats: Serve alongside grilled chicken, steak, or ribs for your next BBQ spread. It also pairs well with bratwurst or smoked sausages.
- Sandwiches & Burgers: Enjoy with a classic smoked burger, pulled pork sandwich, or smoked whole chicken for a satisfying meal.
- Toppings: Sprinkle extra fresh dill or chives on top for a fresh burst of flavor, or mix in some crispy smoked bacon for a smoky, savory twist.
Storage And Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: This salad is best enjoyed cold, but if needed, let it sit at room temperature for 10-15 minutes before serving.
Recipe FAQs
Yes! It actually tastes better after sitting in the fridge for a few hours. You can make it a day in advance, and it will taste even better the next day.
Make sure to drain the potatoes well and let them cool slightly before mixing in the dressing.
Yes! White vinegar, red wine vinegar or lemon juice can be used in place of apple cider vinegar.
Other Related Side Dish Recipes
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The Best Creamy Dairy-Free Potato Salad
Ingredients
- 3 lbs Yukon Gold Potatoes
- ¼ cup Apple Cider Vinegar
- ¾ cup Mayonnaise primal kitchen, or chosen foods
- 2 tablespoon Dijon Mustard
- 2 tablespoon Dill chopped
- 2 tablespoon Chives chopped
- ½ teaspoon Sea Salt more to taste
- ½ teaspoon Pepper
- ¼ teaspoon Paprika
- ½ cup Celery chopped
- ¼ cup Red Onion minced
Instructions
- Wash and cut potatoes into large chunks (roughly 1-2 inch cubes) and place them in a large pot filled with cold water and a pinch of sea salt. Boil the potatoes until they are fork tender, which will take roughly 20-30 minutes.3 lbs Yukon Gold Potatoes
- While the potatoes are boiling, make the dressing by combining the apple cider vinegar, mayonnaise, mustard, dill, chives, salt, pepper and paprika in a large bowl. Chop the celery and red onion and set aside.¼ cup Apple Cider Vinegar, ¾ cup Mayonnaise, 2 tablespoon Dijon Mustard, 2 tablespoon Dill, 2 tablespoon Chives, ½ teaspoon Sea Salt, ½ teaspoon Pepper, ¼ teaspoon Paprika
- Once the potatoes are done (they should be very soft, and breakable with a fork, but not completely mushy) drain well, and allow them to cool slightly. Once they have cooled for a few minutes, add the cooked potatoes to the creamy dressing and gently toss to combine. If you enjoy a creamier potato salad, you can break up more of the potatoes with a fork.
- Add in the celery and red onion and gently toss again to combine. Top with additional dill, chives and paprika. Allow to cool at room temperature, then cover and place in the fridge for 4 hours to overnight.½ cup Celery, ¼ cup Red Onion
Notes
- Use Waxy Potatoes: I have found that using a waxy potato like Yukon Gold or red potatoes works best as they provide a creamier texture.
- Chill Before Serving: I recommend that you chill the potato salad for at least 4 hours to allow the flavors to develop, then taste and adjust seasonings again if needed.
- Extra Creamy: If you like your potato salad extra creamy, feel free to mash up a few potatoes with a fork when you combine the potatoes and the dressing.
Nutrition
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