This dairy free potato salad is the perfect side dish for summer bbqs, picnics and gatherings! Made with tender potatoes coated in a perfectly seasoned & creamy dressing, it's bound to be a crowd-pleaser!
This recipe was originally posted in May 2021, but has since been updated as of May 2025.
This easy vegan potato salad is the perfect dish to make for your next summer gathering! It pairs well with traditional backyard bbq food, like burgers, hot dogs, other side dishes like this three bean salad and pasta salad.
I also love that this salad is made from ingredients you either have on hand or are easy to get. Since it's a classic side dish made dairy free, it's friendly to most diets. It's naturally gluten-free and dairy-free. It's easy to make and loaded with so much flavor - it's truly the best potato salad!
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Why you'll love this recipe
- Simple Ingredients: You only need a handful of basic ingredients that are all readily available at your local grocery store.
- Easy to Make: making this salad is as simple as boiling the potatoes and then tossing them in a dressing that comes together in seconds!
- Great for Meal Prep and Entertaining: this salad can be made ahead of time and stored in the fridge for 3-4 days. You'll have it ready to eat throughout the week or ready to go so you're not rushing to a party (or worse, empty handed).
- Dairy-Free & Gluten-Free: The best part is that this creamy potato salad recipe is 100% gluten-free, dairy-free and vegan.
Equipment
- Saucepan
- Strainer
- Large mixing bowl
- Measuring tools
Ingredients
This potato salad, though vegan, resembles a classic potato salad recipe. This recipe calls for simple ingredients, which you hopefully have most of!
- Potatoes: The type of potatoes you use in your potato salad is so important! For the perfect texture, always go for waxy or all-purpose potatoes and avoid starchy potatoes, like russet potatoes. I recommend using red and yellow (yukon gold) potatoes. You could also use baby potatoes (new potatoes) or fingerling potatoes.
- Mayonnaise: The base for our dressing! It makes this recipe super creamy and holds everything together. To keep this recipe vegan and egg-free, I used vegan mayonnaise but regular mayonnaise is typically dairy free as is, so use whichever you prefer!
- Dill Pickles or Dill Pickle Relish: It might seem weird, but this gives the potato salad such a nice flavor and crunch! If you don't have the relish or don't want to get it, just finely chop dill pickles!
- Dijon Mustard: to add a slight tang and enhanced flavor to the dressing.
- Apple Cider Vinegar: just a little bit! Vinegar helps the potatoes hold their shape and keeps them from drying out.
- Onion: for flavor, of course! I used a white onion but yellow onion or red onion works perfectly too!
- Celery: it adds a nice crunch to the potato salad.
- Spices: we'll be using paprika, celery seeds, and of course, salt and black pepper, to season this yummy potato salad.
- Fresh Herbs: I recommend adding some dill to add some freshness and vibrancy to this dish. Parsley or green onions would work nicely as well.
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
I love this recipe as is, but feel free to check out these variations that might make this dish even better for you!
- Use either all red or all yellow potatoes: I used a mix of both, but this is just as delicious if you only want or need to use one or the other.
- Leave out the pickles if you're not a fan of them.
- Feel free to use yellow mustard instead of dijon mustard. It's a bit more mild in flavor!
- Make a no mayo potato salad by swapping the mayo for dairy free sour cream, dairy free greek yogurt, dairy free buttermilk, or just a simple vinaigrette (this option won't be creamy)!
- Peel the potatoes! I love potato skins and their texture, but if you're not a fan, go ahead and peel them either before boiling.
- Add a squeeze of lemon juice for some fresh, tangy flavor and to help cut a little of the heaviness of the mayonnaise.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
- To a large pot, add cubed potatoes, cold water, and salt. Over high heat, bring to a boil and let cook for 15 minutes, or until potatoes are just fork tender. Drain potatoes and let cool until no longer hot to touch.
- While the potatoes are cooling, whisk together the dairy-free mayonnaise, pickle relish or chopped dill pickles, dijon mustard, apple cider vinegar, diced sweet onion, diced celery, celery seed, paprika, salt, and pepper in a large bowl.
- Add cooled potatoes to the dressing and mix gently to until coated evenly.
- Sprinkle with paprika and fresh dill for garnish before serving. Chill again for the best flavor then serve immediately or store in the fridge for up to 3-4 days. Enjoy!
Serving Suggestions
Potato salad is always a hit and pairs well with so many other dishes! Here are a few of my favorite things to serve it alongside:
- Burgers or sandwiches
- Other side salads such as this three bean salad or orzo pasta salad
- Portobello or cauliflower steaks
- Grilled meats such as chicken or steak
- Other appetizers such as these cauliflower bites or jalapeno poppers
Expert Tips
- Make the potato salad 1 day before you plan to serve it for optimal flavor!
- Add salt to your water! This will really enhance the flavor of the potatoes themselves.
- Start the potatoes in cold water for evenly cooked potatoes. Adding the potatoes to the pot once the water is boiling and result in potatoes that are mushy on the outside but hard and uncooked on the inside.
- Wait until the potatoes are cooled to room temperature before you add them to the dressing! Otherwise, the mayonnaise may become really oily and separate.
- Cut your potatoes before boiling. They'll cook fast, you won't burn yourself trying to cut them after they've been cooked and the potatoes don’t break down into mush when you’re tossing the salad later.
- Don't overcook the potatoes. To test whether the potatoes are done, insert a fork into a potato, it should give just the slightest resistance. You do NOT want to wait until they fall apart when punctured with a fork.
- Keep the skin on the potatoes for added flavor, texture and nutrients.
- Use steam in bag potatoes to save time! This makes the preparation of the potato salad much quicker and easier. Plus, the steaming method means the potatoes contain less water, giving the salad an overall better texture.
Storage
This potato salad will stay fresh in the refrigerator in an airtight container for up to 3-4 days. I don't recommend freezing!
FAQ
Waxy potatoes, such as red potatoes, or all-purpose potatoes, like white or yukon gold, are best for potato salad. These varieties have the least amount of starch and do the best at retaining their shape while boiling, unlike starchier potatoes like Idaho/Russets.
Make sure you're storing it in airtight container and that you don't skip on adding the apple cider vinegar. Apple cider vinegar will help to ensure that the potatoes don't dry out. Keeping it in an airtight container will ensure the mayo-based dressing doesn't get dried out.
This could be for a few reasons but here's how to avoid that! Make sure you're draining the potatoes well after boiling. You could also put them back on the stove (in the pot with no water) for a few extra minutes to cook off any extra moisture. Do not overmix/overwork the potatoes - if you do, they could be become pretty mushy and release moisture. Make sure you're only adding the potatoes to the dressing once they're cooled. Adding them when they're too hot will make the potatoes 'sweat' into dressing, making it watery.
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📖 Recipe
Dairy Free Potato Salad
Ingredients
- 4 red potatoes cut into 1-inch cubes
- 4 yukon gold potatoes cut into 1-inch cubes
- 1 cup mayonnaise vegan or regular
- ½ cup dill pickle relish or chopped dill pickles
- ½ cup sweet onion diced
- 1 ½ celery stalks diced
- 1 tablespoon dijon mustard
- ½ tablespoon apple cider vinegar
- ½ tablespoon celery seed
- ¼-1/2 teaspoon paprika and more for garnish
- salt and pepper to taste
- fresh dill for garnish
Instructions
- Cut potatoes into 1-inch cubes. To a large pot, add cubed potatoes, cold water (enough so that the potatoes are covered completely by 1 ½ inches), and salt. Over high heat, bring to a boil and let cook for 15-20 minutes, or until potatoes are just fork tender. Drain potatoes and let cool until no longer hot to touch.4 red potatoes
- To create the dressing, mix together the mayonnaise, pickle relish or chopped dill pickles, dijon mustard, apple cider vinegar, diced sweet onion, diced celery, celery seed, paprika, salt, and pepper in a large bowl.1 cup mayonnaise, ½ cup dill pickle relish, ½ cup sweet onion, 1 ½ celery stalks, 1 tablespoon dijon mustard, ½ tablespoon apple cider vinegar, ½ tablespoon celery seed, ¼-1/2 teaspoon paprika, salt and pepper
- Add cooled potatoes to the dressing and mix gently to until coated evenly.
- Sprinkle with paprika and fresh dill for garnish before serving. Serve immediately or store in the fridge for up to 5 days. Enjoy!fresh dill, ¼-1/2 teaspoon paprika
Paige says
I am a sucker for a good potato salad and POP's recipe does not disappoint! I love how tangy and light the dressing is, plus there is such a great balance of textures from the potatoes and the celery. I made this over the summer for a Fourth of July barbecue, and it was a crowd favorite! My personal preference for vegan mayo is Primal Kitchen. You can't go wrong with the price or the flavor!
Pinch of Parsley says
Thanks so much Paige! Glad to hear this was a crowd favorite!
Lauren says
Best potato salad ever. Perfect for lunch or for big gatherings
Meg says
This stuff SLAPS. I am obsessed with potato salad and never would have thought I would live a vegan version so much. An absolute staple.
Pinch of Parsley says
Thank you so much Meghan! So glad you enjoyed it.