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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Creamy Roasted Potato Salad that’s a Real Crowd Pleaser

    Creamy Roasted Potato Salad that’s a Real Crowd Pleaser

    13
    By Alisa Fleming on May 26, 2023 Alisa's Favorite Dairy-Free Recipes, Dairy-Free Recipes, Salad, Sides

    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.”

    Dairy-Free Creamy Roasted Potato Salad Recipe - like Ina Garten's, only better! Naturally gluten-free and allergy-friendly, with vegan-friendly option.

    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.

    Dairy-Free Creamy Roasted Potato Salad Recipe - like Ina Garten's, only better! Naturally gluten-free and allergy-friendly, with vegan-friendly option.

    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.

    5.0 from 1 reviews
    Dairy-Free Creamy Roasted Potato Salad
     
    Print
    Prep time
    15 mins
    Cook time
    40 mins
    Total time
    55 mins
     
    I like to add carrots to my potato salad for both color and their lightly sweet flavor contrast. If your crowd doesn't love carrots, try subbing parsnips. Their color and flavor will blend more with the potatoes.
    Author: Alisa Fleming
    Recipe type: Side
    Cuisine: American
    Serves: 6 servings
    Ingredients
    Roasted Vegetables
    • 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
    Dill Dressing
    • 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
    Instructions
    Roasted Vegetables
    1. Preheat your oven to 425ºF and line a baking sheet with parchment paper.
    2. Put the potatoes and carrots on your prepared baking sheet and toss them with the oil and salt. Spread the vegetables out.
    3. 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.
    4. Let the vegetables cool for at least 15 minutes.
    Dill Dressing
    1. 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.
    Potato Salad Assembly
    1. Transfer the cooled vegetables to a serving bowl and add the dressing. Toss until thoroughly coated.
    2. Enjoy warm or cover and chill until ready to eat. The flavors will meld a little with some resting time.
    Nutrition Information
    Serving size: ⅙ recipe Calories: 174 Fat: 7.4g Saturated fat: 1g Carbohydrates: 25.2g Sugar: 3.7g Sodium: 415mg Fiber: 3.9g Protein: 3g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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.

    13 Comments

    1. Lily on June 3, 2023 11:43 am

      This was delicious! I didn’t have whole grain mustard but it was still great with dijon.

      Reply
      • Alisa Fleming on June 3, 2023 11:44 am

        So glad you enjoyed it Lily!

        Reply
    2. Pingback: Weeknight Dinner: Lemon Basil Porkchops with Creamy Potato Salad | Home with You

    3. Pingback: Food Allergy Awareness Week: News, Recipes & Resources - Go Dairy Free

    4. Terri Cole on April 30, 2013 2:27 pm

      I need a vegan salad for a Derby party I’m going to on Saturday. I’ll be the only vegan there so I gotta make something yummy for me that will wow all the omnis as well! I think this is just what I’ve been looking for.

      Reply
      • Alisa Fleming on May 1, 2013 6:45 am

        I hope everyone enjoys it Terri!

        Reply
    5. Hallie @ Daily Bites on April 29, 2013 10:12 am

      I didn’t know there was a National Picnic Day either…and now I’m sorry I missed the boat! This salad looks amazing and I can’t wait to try it! 🙂

      Reply
    6. Maggie on April 29, 2013 9:13 am

      Roasted potato salad? I am in! Love hearing that a picky teenager likes them too. Don’t you just love whole grain mustard? It’s always my first pick, especially for salads.

      Reply
    7. Carol on April 28, 2013 5:40 am

      I didn’t know there was a National Picnic Day! Love the idea of roasting the potatoes!

      Reply
    8. Angela on April 23, 2013 9:04 am

      Was trying to see the recipe on my iPhone and clicked on “Get the App”. I was redirected to a “dating” website called “Be Naughty”. Has the mobile version of your site been hijacked?

      Reply
      • Alisa Fleming on April 23, 2013 9:54 am

        Thanks Angela, we’re looking into it!

        Reply
    9. Alexandra @ Delicious Knowledge on April 23, 2013 8:33 am

      Looks delicious! I like the idea of roasted potatoes instead of traditional boiled.

      Reply
      • Alisa Fleming on April 23, 2013 9:55 am

        Thanks Alexandra! Our whole family thought it intensified the flavor in a very good way 🙂

        Reply

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