This classic potato salad has the option to “lighten up” with some unsweetened dairy-free yogurt. But you can make it the traditional way, if preferred. It is a very flexible recipe that allows you to customize the flavors and even make it vegan, if needed.
Classic Dairy-Free Potato Salad with Options for All
Did you know that mayonnaise is actually dairy-free? Sure, you might find a flavored variety or two with dairy. But basic mayonnaise is just an emulsion of eggs and oil – no milk or cream needed. That said, I have come across several potato salads in my day (recipes and store-bought) that do contain dairy. So it’s always a safer idea to make your own, or source it carefully.
The two primary top allergen concerns with mayonnaise are eggs and soy. For egg-free, look for a vegan mayonnaise. There are so many brands now – even Best Foods has a vegan version! For soy-free, look for a mayonnaise that is made without soy oil. There are quite a few brands made with canola oil (many non-GMO) and some made with avocado oil.
If you do opt to use part yogurt, you can see our dairy-free yogurt reviews for tons of options.
This recipe was originally shared with us back in May 2006 by Olympic Dairy, when they made soy yogurt (sadly, it was discontinued). Today we’re giving this post a big update – just in time for Memorial Day and summer picnics!
Special Diet Notes: Classic Dairy-Free 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.
- 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)
- 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.