If you need a mayo break or would like a naturally egg-free and vegan recipe, enjoy this easy, dairy-free mustard potato salad. It’s made with a bold and tangy mustard vinaigrette for a comforting side dish that really pops. It’s great with your favorite grilled protein.
Dairy-Free Mustard Potato Salad from the Potato People
This recipe was originally shared with us by the Idaho Potato Commission (photo by Danelle McCollum) nearly a decade ago, but we’ve recently updated it. I also have new tips and ingredient options in the FAQs below.
Can I Make this Mustard Potato Salad Ahead?
Yes! It’s actually best when made a day in advance, as it gives the flavors in the mustard vinaigrette time to incorporate and intensify. Once prepared, cover and refrigerate this dairy-free mustard potato salad overnight.
What Mustard Do You Recommend?
It’s really your choice. Dijon or spicy brown are my two favorites for mustard potato salad, but yellow mustard works in a pinch. You could also get fancy with champagne mustard or another type.
What Type of Vinegar Should I Use?
The chefs at the Idaho Potato Commission use white vinegar for the cleanest taste, but I like apple cider vinegar with potatoes. White wine vinegar is also a good option.
Can I Add Herbs?
Of course! Fresh herbs are the perfect addition to this mustard potato salad. We like fresh parsley or dill with these ingredients, but rosemary also adds complementary flavor.
Special Diet Notes: Dairy-Free Mustard Potato Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly.
- ½ cup vinegar
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons mustard
- 1 tablespoon water
- 2 cups olive oil
- Salt, to taste
- Fresh ground black pepper, to taste
- 4 medium Idaho russet potatoes, peeled
- 1 medium red or orange pepper, cut into 2-inch strips
- 1 medium onion, thinly sliced
- ½ cup Mustard Vinaigrette, plus additional as needed
- Coarse salt, to taste
- Freshly ground black pepper, to taste
- In a medium bowl, whisk together the vinegar, lemon juice, mustard, and water until frothy.
- Whisk the mixture continuously as you very slowly add a steady stream of the oil. Continue whisking until all oil is incorporated.
- Season the vinaigrette to taste with salt and pepper.
- Boil the potatoes in lightly salted water, until tender.
- Slice the cooked potatoes and place in a salad serving bowl. You can halve or quarter the slices if they are too big.
- Scatter the sliced bell pepper and onion over the potatoes, and pour on about ½ cup vinaigrette.
- Using your hands, gently mix the salad until each potato slice is coated with vinaigrette and the onions and peppers are well distributed.
- Taste the potato salad and season with salt and freshly ground pepper, as desired.
- Let the salad stand for at least 1 hour.
- Before serving, taste the potato salad again and add more vinaigrette, if desired.