What is a picnic potato salad?! It’s a delicious side that’s loaded with other chunky vegetables, and doused in a flavorful vinaigrette. No mayo is needed! The trick to this simple potato salad is in the preparation. Everything is tossed together while the potatoes are still warm, which allows the flavors to fully absorb. You can even serve it warm, but we like it after refrigeration best.
Dairy-Free Picnic Potato Salad made with Everything but Mayo!
The recipe below was originally shared with us by the Idaho Potato Commission a decade ago, but we’ve recently updated it. I also have new tips and ingredient options for this dairy-free picnic potato salad in the FAQs below.
Can I Make this Picnic Potato Salad Ahead?
You can make it a day ahead, and it will keep for a few days in the refrigerator. The flavors will actually develop a bit more as it chills. Cover it with plastic wrap of put it in an airtight container and refrigerate until ready to serve.
What Mustard Do You Recommend?
It’s really your choice. Dijon mustard is my favorite in this red wine vinaigrette. But you can use yellow mustard, brown mustard, or a fancy mustard, if that’s what you have on hand.
What Can I Substitute for the Red Wine Vinegar?
The closest substitute will be white wine vinegar. Balsamic vinegar, apple cider vinegar, or white vinegar will also work well in this recipe, but each will create a slightly different flavor.
What are Idaho Potatoes?
This is another name for russet potatoes. You could alternatively use Yukon gold or other yellow potatoes to make this dairy-free mustard potato salad. Red potatoes are also a good option. They are firmer and waxier, but tend to work well with vinaigrettes and chunky add ins, like green beans and olives.
How is that “Cheese” Star Cut so Perfectly?
Special Diet Notes: Picnic Potato Salad
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan picnic potato salad, you can omit the eggs. Optionally add more vegetables in place of the eggs.
- ⅓ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup olive oil
- 3 pounds Idaho potatoes, unpeeled (about 7 medium)
- ½ pound cooked green beans, cut into 1-inch pieces
- 12 cherry tomatoes, halved
- 1 cup cooked corn kernels
- 2 hard boiled eggs, peeled and quartered (can omit for egg-free)
- ¼ cup minced celery (about 1 stalk)
- ¼ cup sliced black olives
- 2 tablespoons chopped fresh parsley
- In a medium bowl, whisk together the vinegar, mustard, garlic, salt, and pepper.
- While whisking, slowly drizzle in the olive oil, and whisk until emulsified.
- Bring 2 quarts of water to a boil in large pot.
- Boil the potatoes for about 15 minutes, or until just fork tender.
- Drain the potatoes and cool immediately under cold running water.
- While the potatoes are cooling, gently stir together the green beans, tomatoes, corn, eggs, and celery in a large salad bowl. bowl.
- Peel the cooled potatoes, and then cut each potato into 2-inch pieces.
- Add the potatoes to the salad bowl.
- Whisk the salad dressing again and drizzle it over the potato salad. Gently stir to evenly distribute the ingredients.
- Sprinkle the potato salad with olives and chopped parsley just before serving.