Our classic dairy-free potato salad recipe has you covered for the traditional picnic side. But one day, I used up leftover roasted potatoes in a salad, and was smitten. I decided to take that concept a step further, and created this dairy-free creamy roasted potato salad. Everyone loved it! Even my picky niece approved, and she “hates potato salad.”
Creamy Roasted Potato Salad that’s Like Ina Garten’s, Only Better
I used Ina Garten’s recipe as a model for the dressing, but went rogue with the roasted potatoes, some flavor additions, and by tossing in a little extra vegetable love. And there are even more ways that you can personalize this versatile, creamy roasted potato salad recipe. I outline some options in the FAQs below.
What Types of Potatoes Can I Use?
I personally prefer the taste of Yukon gold or other yellow potatoes. Russets also roast quite well, and are the least expensive. Some people like red potatoes in potato salad, but I find them a little waxy. It’s really a matter of taste. If using Russets, I would definitely peel them first.
Why Do You Add Carrots?
Because they add amazing taste and color! But you can simply omit them, add another 1/2 pound of potatoes, or add a different vegetable. As mentioned, I do like parsnips in this recipe, too.
What Milk Alternative Do You Recommend?
When I first created this creamy roasted potato salad recipe, about a decade ago, it was for So Delicious. So I used their unsweetened coconut milk beverage. To this day, I still use it as my everyday milk alternative for recipes. But sometimes, I just use water in this recipe. Really, your favorite unsweetened milk alternative or water should work just fine.
Can I Substitute White Vinegar?
Yes, white vinegar will work just as well as apple cider vinegar. I just like the slight flavor influence the apple cider vinegar has on the dressing. But whichever one you regularly stock will work.
Do I Have to Use Whole Grain Mustard?
I recommend Dijon, for the best flavor, but you don’t have to use a whole grain variety. A plain, creamy Dijon mustard will work great, too. In a pinch, you can use another type of mustard. Just know that different types can be stronger in flavor.
Doesn’t Mayonnaise Contain Dairy?
I’m happy to say that mayonnaise is a traditionally dairy-free food! Plain mayonnaise is an emulsion of eggs and oil, and shouldn’t contain any milk-based ingredients. But there are a couple caveats. Some flavored mayonnaise and aioli products do have milk added. Stick with the regular, ordinary type of mayo for dairy-free needs. Also, in some countries, there are brands that add milk to regular mayonnaise for reasons we do not understand. Always read the label! To date, I have not seen a regular mayonnaise in the U.S. that contains any dairy. It does contain eggs, but eggs are not dairy. And you can use a vegan (egg-free) mayo, if needed.
Mine Doesn’t Look as Creamy. What Happened?
If you add the dressing when the vegetables are hot or too warm, it will melt in a little. The version pictured was even a little warm when I stirred in the dressing. Make sure you let the vegetables cool. You can even refrigerate them for an hour or more, and then stir in the dressing.
Special Diet Notes: Creamy Roasted Potato Salad
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan, and vegetarian. Just be sure to choose mayonnaise and mustard that suit your dietary needs.
- 1½ pounds potatoes, cut into ½-inch chunks (I use Yukon gold, unpeeled)
- 2 large carrots, peeled and cut into ½-inch chunks
- 1 tablespoon olive oil
- ½ teaspoon salt
- ⅓ cup mayonnaise (sub vegan mayo for egg-free)
- 2 tablespoons fresh chopped dill
- 1 tablespoon unsweetened dairy-free milk beverage
- 1 tablespoon whole grain Dijon mustard
- ½ teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon sugar (optional)
- ¼ cup diced celery
- ¼ cup minced onion
- Preheat your oven to 425ºF and line a baking sheet with parchment paper.
- Put the potatoes and carrots on your prepared baking sheet and toss them with the oil and salt. Spread the vegetables out.
- Roast the vegetables for 20 minutes. Stir them and spread them out again, and roast for 15 to 25 minutes more, or until they are tender and just slightly golden. Note that they might not brown as easily during high humidity.
- Let the vegetables cool for at least 15 minutes.
- In a small bowl, whisk together the mayonnaise, celery, onion, dill, milk beverage, mustard, vinegar, salt, pepper, and sugar (if using) until smooth. Whisk in the celery and onion.
- Transfer the cooled vegetables to a serving bowl and add the dressing. Toss until thoroughly coated.
- Enjoy warm or cover and chill until ready to eat. The flavors will meld a little with some resting time.