Classic Potato Salad with Options for All


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.

Classic Potato Salad Recipe - with lightened up dairy-free options and vegan option

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.
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.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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