Dairy-Free Classic Red Potato Salad
Transform your summer gatherings and weekday meals with this Dairy-Free Classic Red Potato Salad, a fresh spin on the timeless favorite that’s perfect for those seeking a lactose-free option. Featuring tender red potatoes with their skins left on for rustic texture, this recipe is elevated by a creamy blend of dairy-free mayo, tangy Dijon mustard, and apple cider vinegar. Crunchy celery, sweet pickles, and zesty red onions add layers of flavor and texture, while fresh dill and parsley lend a burst of herbaceous brightness. With just 35 minutes from start to finish, this dish is easy to prepare and versatile, ideal as a side for barbecues, picnics, or potlucks. Serve it chilled for a refreshing addition to any table, or present it at room temperature for immediate enjoyment. Perfect for dairy-free living, vegetarian diets, and lovers of classic comfort food alike, this potato salad is sure to become your go-to crowd-pleaser.
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Recipe Information
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
Instructions
Rinse and scrub the red potatoes under cold water to remove any dirt. Leave the skins on for texture.
Cut the potatoes into 1-inch cubes, ensuring all pieces are similarly sized for even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.
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.
Drain the potatoes in a colander and let them cool slightly for 5 to 10 minutes.
While the potatoes are cooling, chop the celery and sweet pickles into small, bite-sized pieces, and finely dice the red onion. Set aside.
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.
Gently fold the cooked and cooled potatoes into the dressing until they are well-coated.
Add the chopped celery, red onion, sweet pickles, fresh dill, and fresh parsley to the bowl, and gently stir until everything is well combined.
Slice the green onions and sprinkle them over the top for garnish.
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
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 23.0 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4660 mg | 99% | |
*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.
