I am not always a huge fan of potato salad, but that is because I am not a huge fan of regular mayo! The store bought salad is mushy, has a strong flavor of mayo, and is packed full of crap. The potato salad I like is homemade and has lots of tang to it. This Dairy-Free Potato Salad is just that… tangy, creamy and full of different flavors!
Potato salad is the perfect dish to bring to your next BBQ or just to have on burger night at home. I like making extras of this recipe so I can have leftovers for a few days because it just gets better with time. You can serve this warm or chill it in the fridge, I like it both ways!
In this recipe is is really to make your own mayo, I like this egg-free recipe that uses Artisana Coconut butter. You can also use store-bought Avocado Mayo. I highly recommend Chosen Foods brand for this! The key is to find a mayo that you really like and I promise no one will notice this is dairy-free.
Tips for Dairy-free Potato Salad:
- If you can find dill relish, that will save you some chopping of the pickles. However, I also like the bit from the fresh pickles (Grillo’s Pickles are my favorite).
- If red wine vinegar is a bit too intense for you, use any vinegars you like! Apple cider vinegar and champagne vinegar would be great substitutes.
- I like red potatoes best with this recipe, but you can use any potato you like.
If you are looking for another side dish to bring to your next BBQ check out this Crispy Broccoli with Lemon Tahini Sauce.
Dairy-free Potato Salad
Ingredients
- 5 Red potatoes cut into 1 inch cubes
- 1/4 cup Coconut Garlic Mayo you can also use your favorite avocado mayo
- 2 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 1 tbsp Yellow Mustard
- 1 tbsp Dill
- 1 tsp Garlic powder
- 1/4 tsp Red pepper flakes
- 2 tbsp Dill pickles finely chopped
- 2 tbsp Red Onion finely chopped
- Salt and pepper to taste
Instructions
- Boil a medium pot of water and add potatoes. Cook until fork tender (about 20 minutes).
- While potatoes are boiling combine the rest of the ingredients together in bowl. Whisk until combined.
- When potatoes are finished, drain water and add potatoes to your dressing and let rest and cool.
- Serve when ready or cover and place in fridge to enjoy cold.
Notes
- If you can find dill relish, that will save you some chopping of the pickles.
- If red wine vinegar is a bit too intense for you, use any vinegars you like! Apple cider vinegar and champagne vinegar would be great substitutes.
- I like Yukon red best with this recipe, but you can use any potato you like.
