VEGAN & DAIRY-FREE POTATO SALAD
Creamy, tangy, and packed with crunch, this dairy-free potato salad delivers all the classic comfort without the heaviness. Made with simple vegan ingredients, each bite is full of tender potatoes, crisp veggies, and a zesty dressing that everyone will love.
THE PERFECT BASE
Tender, perfectly cooked potatoes create a hearty base that soaks up flavor with every bite. Crisp, crunchy celery and sweet onions bring a subtle, fragrant bite that is the foundation for this dairy-free potato salad.
TOP WITH THE DAIRY-FREE & VEGAN SAUCE
This creamy sauce is completely dairy-free and vegan—made easy by simply choosing plant-based versions of mayo and sour cream. The tangy, sweet, and classic spices come together for a bold, balanced flavor. Best of all, it’s easy to adjust to your taste with just a few simple tweaks.
SIMPLE STEPS TO MAKE THIS VEGAN & DAIRY-FREE POTATO SALAD
Boil Baby Potatoes Until Tender
Combine Simple Ingredients for a Dairy-Free & Vegan Sauce
Chopped Celery & Onions Add Perfect Texture
Vegan & Dairy-Free Potato Salad Ingredients
STEP 1 – COOK THE POTATOES:
Bring a large pot of water to a boil.
Dice clean potatoes into bite-sized chunks, leaving the skins on if desired.
Boil until just fork-tender, about 10–15 minutes.
Drain, rinse under cold water, and let cool completely.
STEP 2 – PREP THE VEGGIES:
Dice celery and sweet onion to your preferred amount.
Set aside until ready to mix.
STEP 3 – MAKE THE DRESSING:
In a bowl, combine vegan mayo, vegan sour cream, Dijon mustard, sugar, salt, pepper, and dill (if using).
Whisk until smooth and creamy.
Adjust flavors if desired—add more sugar for sweetness, Dijon for tang, or swap salt for seasoned salt.
STEP 4 – MIX IT TOGETHER:
In a large bowl, combine cooled potatoes, celery, and onion.
Add dressing and stir gently until everything is evenly coated.
Taste and adjust seasoning if needed.
STEP 5 – CHILL & SERVE:
Refrigerate for at least 15 minutes to let flavors blend.
Sprinkle with paprika before serving for a classic touch.
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Dairy-Free Potato Salad
Ingredients
- 3 lb Baby Potatoes (or preferred potatoes of choice)
- 3 Ribs Celery (amount based on preference)
- ½ Sweet Onion amount based on preference
- ¾ cup Vegan Mayo
- ¼ cup Vegan sour cream
- 1 tbsp Dijon Mustard
- 1 tsp White Sugar
- 1 tsp Salt
- ½ tsp Pepper
Optional
- Sprinkle Dill
- Sprinkle Seasoned Salt
Optional To Serve
- Sprinkle Paprika
Instructions
- Bring a large pot of water to a boil.
- Dice clean potatoes into bite-sized pieces. Leaving the skins on, adds great texture and makes the salad more satisfying.3 lb Baby Potatoes
- Carefully add the potatoes to the boiling water and cook until just fork-tender, about 10–15 minutes. Check frequently to avoid overcooking.
- Drain and rinse the potatoes under cold water to stop the cooking process, then set them aside to cool completely.
- Dice your desired amount of celery and onion, based on personal preference, and set aside.3 Ribs Celery, ½ Sweet Onion
- In a medium bowl, combine the vegan mayo, vegan sour cream, Dijon mustard, white sugar, salt, and pepper. Add any optional ingredients if desired.¾ cup Vegan Mayo, ¼ cup Vegan sour cream, 1 tbsp Dijon Mustard, 1 tsp White Sugar, 1 tsp Salt, ½ tsp Pepper
- Whisk until smooth and well blended.
- In a large mixing bowl, combine the cooled potatoes with the diced celery and onion.
- Pour in the dressing and mix gently until everything is well coated.
- Taste and adjust the seasoning to your liking, add a pinch more salt, a splash of vinegar, or an extra sprinkle of dill if needed.Sprinkle Dill, Sprinkle Seasoned Salt
- Chill in the refrigerator for at least 15 minutes to let the flavors meld (longer if you have time).
- Just before serving, sprinkle with paprika for a pop of color and flavor.Sprinkle Paprika
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FAQ'S FOR THIS VEGAN & DAIRY-FREE POTATO SALAD RECIPE
1. Can I make this potato salad ahead of time?
Yes! It actually tastes even better after chilling. Make it a few hours (or even a day) ahead to let the flavors fully develop.
2. What type of potatoes work best?
Baby potatoes are ideal for their creamy texture and thin skin, but Yukon Gold or red potatoes also work well. Just avoid overly starchy varieties like russets, which can fall apart.
3. How do I keep the potatoes from getting mushy?
Be sure to boil only until just fork-tender, then immediately rinse with cold water to stop the cooking. Checking frequently while boiling helps prevent overcooking.
4. Is this recipe fully vegan?
Yes! Just use vegan mayo and sour cream – widely available at most grocery stores – and you’ve got a completely vegan, dairy-free dish everyone will enjoy.
