Classic Dairy-Free Potato Salad with Options for All


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

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.

Classic Dairy-Free Potato Salad Recipe - with lightened up options and vegan option

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.

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.

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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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