This creamy potato salad uses dairy-free mayonnaise, dijon mustard, and apple cider vinegar to form a simple yet incredibly delicious dressing. The addition of celery adds a welcome crunch and a dash of paprika adds a bit of kick.

Easy Creamy Potato Salad

This Creamy Potato Salad is the perfect addition to your next BBQ, potluck or picnic! This recipe is so easy to make, and you likely will have most of the ingredients in your pantry. I love how quickly everything comes together, and you can add more or less “zing” depending on your taste. This Dairy Free Potato Salad also tastes better with time, so it’s a great make-ahead dish. You can serve it with Smoked Hot Dogs, Smoked Whole Chicken, or Traeger Grilled Salmon.

Also, check out my Mayo-Free Potato Salad, Potato Salad With Spring Onions, and Smashed Potato Salad.

What Kind Of Potatoes Should I Use?

Really, any potato you enjoy will work, however I prefer using Yukon Gold. I also enjoy using half Yukon Gold and half red potatoes. Again, you can use whatever you fancy.

Ingredients

Yukon Gold Potatoes: These are super creamy and work really well with this potato salad.

Apple Cider Vinegar: This provides a really nice bit of tang to this potato salad.

Mayonnaise: I’m a big fan of Primal Kitchen's Avocado Oil Mayo as it’s Whole30 compliant and made with avocado oil, rather than canola oil.

Dijon Mustard: Primal Kitchen also makes a fantastic Dijon mustard.

Celery

Dill

Chives

Salt & Pepper

Paprika

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Instructions

Boil a large pot of water on the stove.
While the water is coming to a boil, wash and cut potatoes into large chunks (roughly 1-2 inch pieces).
When the water comes to a boil, add a substantial pinch of salt to the water, along with the potatoes. Boil until tender, which is roughly 30 minutes. You will want the potatoes to be pretty soft, to help create a more creamy potato salad.
While potatoes are boiling, make the dressing by combining the apple cider vinegar, mayonnaise, mustard, dill, chives, salt, pepper and paprika.
Chop the celery and set aside.
Once the potatoes are done (they should be very soft, and breakable with a fork, but not completely mushy) drain well, then add them to the dressing.
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 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.

How to Serve:

This potato salad tastes best the next day, so feel free to make this in advance. Additionally, allow the Dairy Free Potato Salad to sit at room temperature for 15-20 minutes prior to serving.

How to Store:

Store in a food storage container in the fridge for 2-4 days.

Dairy Free Potato Salad