Dairy-Free Classic Red Potato Salad

Light, creamy, and bursting with flavor, this Dairy-Free Classic Red Potato Salad is the perfect side dish for any gathering. Made with tender red potatoes and a tangy dressing of dairy-free mayonnaise, Dijon mustard, and a splash of apple cider vinegar, this salad is thoughtfully crafted to be both allergy-friendly and crowd-pleasing. Crunchy celery, zesty red onion, and sweet pickles add delightful texture, while fresh dill and parsley bring a pop of vibrant, herby goodness. Ready in just 35 minutes, it’s ideal for summer barbecues, picnics, or as a refreshing make-ahead dish. Serve it chilled or at room temperature, and watch it become a must-have addition to your favorite recipe collection! Perfect for those seeking a dairy-free twist on a classic comfort food staple.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds small red potatoes
• 1 cup dairy-free mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 medium celery stalks
• 0.5 medium red onion
• 2 tablespoons fresh dill
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 stalks green onions
• 0.25 cup sweet pickles

Directions

Step 1

Rinse and scrub the red potatoes under cold water to remove any dirt. Leave the skins on for texture.

Step 2

Cut the potatoes into 1-inch cubes, ensuring all pieces are similarly sized for even cooking.

Step 3

Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.

Step 4

Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 12 to 15 minutes until the potatoes are just tender when pierced with a fork.

Step 5

Drain the potatoes in a colander and let them cool slightly for 5 to 10 minutes.

Step 6

While the potatoes are cooling, chop the celery and sweet pickles into small, bite-sized pieces, and finely dice the red onion. Set aside.

Step 7

For the dressing, in a large mixing bowl, combine the dairy-free mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk until smooth.

Step 8

Gently fold the cooked and cooled potatoes into the dressing until they are well-coated.

Step 9

Add the chopped celery, red onion, sweet pickles, fresh dill, and fresh parsley to the bowl, and gently stir until everything is well combined.

Step 10

Slice the green onions and sprinkle them over the top for garnish.

Step 11

Serve the potato salad immediately at room temperature, or cover and refrigerate for at least 1 hour to allow flavors to meld before serving cold.

Nutrition Facts

Serving size	(1401.5g)

Amount per serving	% Daily Value*
Calories	2330.3

Total Fat 177.5g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3286.9mg	0%
Total Carbohydrate 166.2g	0%
Dietary Fiber 16.7g	0%
Total Sugars 23.0g
Protein 19.7g	0%

Vitamin D 0IU	0%
Calcium 204.7mg	0%
Iron 9.6mg	0%
Potassium 4660.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 3.4%

Carbs: 28.4%