Classic Dairy-Free Potato Salad
Prep time
Cook time
Total time
The recipe calls for potatoes and eggs that are already cooked, but we've added time to the Prep and Cook times to accommodate for this.
Recipe type: Salad
Cuisine: American
Serves: 8 servings
  • 6 potatoes, peeled, boiled until fork tender, and cubed
  • 6 hard-boiled eggs, peeled and chopped (see post above for vegan option)
  • 8 radishes, sliced
  • 4 green onions, sliced
  • ½ cup mayonnaise (see post above for vegan option)
  • ½ cup unsweetened plain dairy-free yogurt (or more mayonnaise)
  • Salt, to taste
  • Black pepper, to taste
  • Dried or fresh dill, to taste (optional)
  • Paprika, to taste (optional)
  1. Put the potatoes, eggs, radishes, green onions, mayonnaise, and yogurt in a large bowl and stir to combine. Stir in salt and pepper.
  2. Sprinkle with dill and/or paprika, if desired.
  3. Cover and refrigerate the salad for at least 1 hour before serving.
Recipe by Go Dairy Free at