By emma hynes
Whether you're avoiding milk for dietary reasons, allergies, or personal preference, you shouldn’t have to miss out on this classic side dish.
This dairy-free potato salad brings all the tang, texture, and comfort of the original, without a drop of cream or mayo. Perfect for summer BBQs, picnics, or a quick meal prep side
2 lbs baby potatoes (Yukon Gold or red), halved or quartered 2 celery stalks, finely chopped ½ small red onion, finely diced (or sub green onions for a milder bite) ¼ cup fresh dill or parsley, chopped
1 tbsp capers or chopped pickles (optional, for tang) ½ cup dairy-free mayo (like Vegenaise or avocado oil mayo) 1 tbsp Dijon mustard 1 tbsp apple cider vinegar or lemon juice
1 tsp maple syrup or a pinch of sugar (balances the tang) salt & black pepper to taste optional: 1–2 tbsp unsweetened plain dairy-free yogurt
Place chopped potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer for 10–15 minutes or until just fork-tender. Drain and let cool slightly.
In a small bowl, whisk together the mayo, mustard, vinegar (or lemon), maple syrup, salt, and pepper. If using yogurt, stir that in too.
In a large bowl, toss the warm (not hot) potatoes with the celery, red onion, dill, and capers. Pour the dressing over and mix gently to coat.
For best flavor, cover and refrigerate for at least 30 minutes before serving. But it’s delicious warm, too.
Garnish with extra herbs and cracked black pepper. Bring to a BBQ, or eat straight from the fridge for lunch.
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