This classic potato salad has the option to “lighten up” with some unsweetened dairy-free yogurt. It is a very flexible recipe that allows you to customize the flavors and even make it vegan, if needed.
Special Diet Notes: Classic Potato Salad
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, optionally soy-free, and vegetarian.
For an egg-free and vegan classic potato salad, omit the eggs and use your favorite vegan mayo.
Classic 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.
Author: Olympic Soy Yogurt
Serves: 8 servings
Ingredients
- 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)
Instructions
- Put the potatoes, eggs, radishes, green onions, mayonnaise, and yogurt in a large bowl and stir to combine. Stir in salt and pepper.
- Sprinkle with dill and/or paprika, if desired.
- Cover and refrigerate the salad for at least 1 hour before serving.
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