Dairy Free Potato Salad

Crunchy, creamy and packed with flavor, this dairy free potato salad is perfect for summer parties and potlucks! With fresh veggies and a dreamy maple mustard dressing, there’s no mayo involved! Gluten free & vegan.

A white bowl filled with Dairy Free Potato Salad.

This dairy free potato salad was originally posted in July 2013. The post has been updated as of August 20, 2019 with new photos, text and a revamped recipe.

Summertime = potato salad time. And today I bring a delicious recipe to add to the mix.

One that’s dairy free, gluten free and vegan – making it perfect for a whole slew of different dietary needs.

But the best part? There’s no mayo involved. 

Now, I’ll be the first to admit that I do enjoy mayo in small quantities. But in big heavy globs in potato salad? It’s just not my thing. No ma’am.

Not to mention that it always makes me nervous when it’s sitting outside in the blazing summer heat at parties. I stay far far away thank you very much!

BUT. Today’s version? Now this is a potato salad I can get down with.

We have creamy red potatoes + colorful crunchy fresh veggies and herbs. And a mustard based dressing – filled with olive oil, dijon, apple cider vinegar and a touch of the potato cooking water – that really brings it all home. 

It’s fresh, easy and fantastic. And totally deserves a place at your next BBQ or potluck!

A glass mixing bowl filled with red potatoes, and then potatoes plus colorful veggies.

How To Make Dairy Free Potato Salad

So, this easy no mayo potato salad comes together in about 45 minutes or less. Here’s how it goes down:

Cook the potatoes. In a large stockpot, we’ll simmer some cubed red potatoes until just fork tender. Then drain, reserving some of the cooking water, and set aside.

Chop the veggies + herbs. Meanwhile, we’ll chop up an array of colorful veggies and herbs – like red onion, celery, carrot, parsley and dill.

Mix up the dressing. In a small bowl, we’ll whisk together our dressing – made with all pantry staples like olive oil, mustard and maple syrup.

Toss everything together. Finally, it all gets tossed in a large bowl, along with a few tablespoons of the cooking water. An extra sprinkle of salt and pepper and we are good to go.

You can dive in right away OR let it chill out in the fridge for several hours before enjoying.

A glass mixing bowl filled with Healthy Potato Salad with a wooden spoon in the dish.

A white bowl filled with No Mayo Potato Salad with a serving spoon in the dish.

Tips & Tricks For This Healthy Potato Salad

  1. First things first. Let’s talk about how to prep this salad. Get the potatoes going on the stovetop and THEN prep all the veggies / herbs / dressing. This will save you about 15 minutes from the overall recipe time.
  2. To get the quantities for the veggies listed down below you’ll need as follows: about ¼ to ½ of a small red onion, about 2 medium stalks celery, about ½ of a medium-large bell pepper and about 1 to 2 medium carrots. 
  3. Be careful not to overcook the potatoes – you want them to be fork tender but still firm and definitely not mushy. So keep an eye on them while they’re simmering.
  4. And finally, if you don’t like fresh dill, you can absolutely substitute with a different herb – I think basil would be lovely here. However, with that said, I do feel like the dill really makes the flavor in this dish. But you do you! 

How To Store

Let the potato salad cool to room temperature then transfer to an airtight container and place in the fridge. It will keep like this for about 3 days. 

Three white dishes filled with Vegan Potato Salad.

Additional Side Dish Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Dairy Free Potato Salad

Dairy Free Potato Salad

Yield: about 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Crunchy, creamy and packed with flavor, this dairy free potato salad is perfect for summer parties and potlucks! With fresh veggies and a dreamy maple mustard dressing, there’s no mayo involved!


For the salad:

  • 2 ½ pounds red potatoes, cut into ¾ to 1 inch chunks
  • ½ teaspoon fine sea salt
  • ½ cup finely chopped red onion           
  • ½ cup finely chopped celery                   
  • ½ cup finely chopped red bell pepper           
  • ½ cup grated carrot                       
  • ¼ cup chopped fresh parsley
  • 1 tablespoon minced fresh dill

For the dressing:

  • ¼ cup olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure maple syrup
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper


For the salad:

  1. Add the potatoes and ½ teaspoon salt to a large stockpot, then add in enough water to cover the potatoes. Bring the water to a boil then reduce the heat slightly and simmer for about 10 minutes, or until the potatoes are fork tender (but not mushy!). 
  2. Drain the potatoes, reserving about ¼ cup of the cooking liquid for later. Add the potatoes to a large bowl, then let cool for about 10 to 15 minutes.
  3. To the bowl with the potatoes, add the onion, celery, bell pepper, carrot, parsley and dill. 

For the dressing:

  1. In a small bowl, vigorously whisk together all the ingredients for the dressing until smooth. 
  2. Pour into the bowl with the potatoes, along with 2 tablespoons of the cooking water, then toss gently to combine. Taste and season with additional salt / pepper as needed (I add more salt - I’d estimate at least ½ teaspoon). 
  3. Transfer to the fridge and let chill for several hours before enjoying (or just dive right in!).
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 167 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 319mg Carbohydrates: 26g Fiber: 3g Sugar: 4g Protein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.