Potato Salad


A simple potato salad made a little healthier with dairy-free yogurt in place of some of the mayonnaise. It also has a nice balance of carbs and proteins thanks to some hardboiled eggs added to the mix. Perfect for summer barbecues.

Special Diet Notes: Potato Salad

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, gluten-free, and vegetarian.

Potato Salad
Serves: 8
  • 6 potatoes, cooked and cubed
  • 6 eggs, boiled, peeled and sliced
  • 4 green onions, chopped
  • 8 radishes, sliced
  • ½ cup dairy-free yogurt (plain soy yogurt works well)
  • ½ cup mayonnaise
  • salt and pepper
  • dill and paprika
  1. Combine all ingredients except dill and paprika and mix well, saving some egg slices and radishes for garnish.
  2. Sprinkle with dill and/or paprika if desired.
  3. Refrigerate before serving.

About Author

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.

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