I know what many of you will say. “Alisa, mayo is naturally dairy free!” Yes, it is. But Go Dairy Free isn’t just a substitute website. We share all of the delicious food you can enjoy dairy free. That includes naturally dairy-free foods and recipes like this wonderful fingerling potato salad.
So when that friend bursts out with “I could never eat dairy free!” for the umpteenth time, you can set out this naturally dairy-free fingerling potato salad. Then ask them, “So you don’t like potato salad with a tangy lemon dressing, olive oil, and fresh herbs? Okay, more for the rest of us!” And this recipe really is perfect for almost all potluck guests and lunchboxes. Without the mayo, it’s also vegan and free of top allergens.
Although you can dice up other potatoes to make this recipe, fingerlings do make it special. Fingerlings are small, narrow potatoes that you can get in yellow, red, or purple varieties. To achieve this pretty picture, use all three! If you can’t find fingerlings, substitute regular baby potatoes for a similar effect.
Special Diet Notes: Fingerling Potato Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.
- 2 cups water, plus additional for boiling
- 1½ pounds mixed Wisconsin fingerling potatoes (can substitute baby potatoes)
- 2 large lemons, divided
- 2 tablespoons coarse kosher salt
- 3 tablespoons white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1½ teaspoons whole cumin seeds
- ¾ teaspoon whole coriander seeds
- Black pepper, to taste
- 4 green onions, thinly sliced
- ⅓ cup chopped fresh dill
- Salt, to taste
- 2 cups baby arugula
- Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender when pierced with fork, about 15 minutes. Drain, return the potatoes to the pot (off the heat), and let cool slightly.
- Slice 1 lemon into ⅛-inch-thick rounds. Add the lemon slices to a small saucepan with the 2 cups water and kosher salt. Bring it to a boil. Reduce the heat and simmer until the lemon slices are tender, about 10 minutes. Drain the lemons and coarsely chopthem.
- Cut the remaining lemon in half and squeeze out 2 tablespoons of lemon juice. In a small bowl, whisk together the chopped lemons, lemon juice, white balsamic vinegar, and oil.
- Coarsely crush cumin and coriander seeds using mortar and pestle or by pulsing them in a spice grinder. Stir the into the lemon dressing and season with the pepper.
- Cut the lukewarm potatoes in half lengthwise and put them in a large, shallow bowl. Add the green onions and dill and stir to combine. Pour on the lemon dressing and toss to coat.
- Season the potato salad with salt and pepper. Add the arugula and toss gently to combine.
- Serve lukewarm or at room temperature.