This flavor-packed dairy free potato salad combines tender Yukon Gold potatoes crisped in the oven with crunchy bacon-style walnuts, roasted broccoli, sweet corn, juicy cherry tomatoes, and shredded dairy-free smoked gouda. A bright lemony maple-Dijon dressing ties everything together with a tangy, slightly sweet, smoky finish. It’s an ideal side for summer BBQs, potlucks, grilled vegetables, burgers, and kebabs.
This recipe was developed in collaboration with GOOD PLANet Foods. They make excellent plant-based cheeses and their smoked gouda adds a convincing smoky, cheesy note to this salad. Use any dairy-free smoked gouda if that brand isn’t available near you.
What is Smoked Gouda Potato Salad?
This is not a classic mayo-heavy potato salad. Instead, it layers textures and bold flavors: potatoes are parboiled, then roasted until the outside is golden and slightly crisp while the interior stays soft and creamy. Those crunchy edges catch the dressing and toppings really well.
Roasted broccoli adds earthy depth, while bacon-flavored walnuts—made with soy sauce, maple syrup, and smoked paprika—bring a crunchy, savory contrast. Fresh summer ingredients like cherry tomatoes and corn add sweetness and brightness, and the dairy-free smoked gouda contributes a smoky, melty bite.
The maple-Dijon dressing is herb-forward with lemon for acidity, giving the salad a balanced, slightly sweet, and smoky profile. It’s not traditional, but it’s a satisfying, flavorful side that stands up to hearty mains.
Why you’ll love this Easy Vegan Potato Salad Recipe
- Robust flavors and textures. Smoked gouda and the bacon walnuts add smoky, umami richness that makes this salad hearty and satisfying.
- Makes ahead-friendly. The dressing mellows and deepens as the salad rests, so it often tastes better the next day—great for prepping ahead of a BBQ or potluck.
- Diet-friendly. This recipe is dairy-free, vegan, egg-free, and gluten-free, making it accessible for many dietary needs.
Ingredients for Dairy-Free Potato Salad
There’s a little prep involved for the bacon walnuts and the dressing, but both are quick and worth the effort. Consider doubling the bacon walnuts to keep on hand for salads and bowls throughout the week.
For Salad
- Yukon Gold potatoes: The best choice here for a naturally buttery texture; baby or fingerling potatoes also work.
For “Bacon Walnuts”
- Walnut pieces
- Oil
- Salt
- Soy sauce: Adds salty, savory umami to mimic bacon flavor.
- Maple syrup
- Smoked paprika: For a sweet-smoky kick.
For Dressing
- Fresh parsley
- Olive oil
- Pure maple syrup
- Dijon mustard
- Salt & black pepper
- Fresh lemon: Brightens the dressing; apple cider vinegar can be substituted if preferred.
For Salad
- Broccoli: Roast for texture and a toasty flavor.
- Frozen corn
- Green onions
- Cherry tomatoes
- Smoked dairy-free gouda: Shredded or grated; any vegan smoked gouda or smoked cheese substitute will add the desired smoky-cheesy note.
How to Make Dairy Free Potato Salad with Cheese
Start potatoes in cold water when boiling—this helps them cook evenly, giving tender, creamy interiors without overcooking the exterior. Follow these steps for the best texture and flavor:
- Preheat the oven to 400°F (200°C).
- Parboil potatoes for about 10 minutes until slightly softened, then drain.
- Toss the potatoes on a sheet pan with oil and salt. Roast for about 30 minutes, turning every 10 minutes, until the edges are golden and crisp.
- On a separate sheet pan, toss broccoli florets with oil and salt and roast for about 20 minutes.
- Make the bacon walnuts by mixing walnut pieces with soy sauce, smoked paprika, and maple syrup. Add them to the broccoli pan for the last 5 minutes to toast and caramelize slightly.
- Whisk or blend the dressing ingredients—olive oil, parsley, lemon juice, Dijon mustard, maple syrup, and salt—until smooth.
- When the potatoes and broccoli are cool enough not to melt the cheese, combine them in a large bowl with corn, halved cherry tomatoes, bacon walnuts, chopped parsley, shredded smoked gouda, sliced green onions, and the dressing. Toss to combine and refrigerate if desired. Enjoy within 3–4 days for best quality.
Tip: Potatoes don’t need to be fully fork-tender before roasting; they’ll finish cooking and crisp up in the oven.
How to Serve Dairy-Free Potato Salad
This potato salad pairs well with grilled or roasted mains and is a crowd-pleasing side at cookouts. Serve it alongside grilled vegetables, plant-based burgers, skewers, or simple sandwiches. It also works well for meal prep—flavors develop after resting, so making it a day ahead is a good option.
Tips for Making the Best Vegan Potato Salad with Cheese
- Crisp the potatoes: Roasting after parboiling gives a pleasing contrast of crisp edges and creamy centers that hold the dressing well.
- Choose a smoky vegan cheese: If you can’t find the brand mentioned, any smoked vegan gouda or smoked-style vegan cheese will provide a similar depth of flavor.
- Customize the veggies: Add sliced red onion, cornichons, or bread-and-butter pickles for extra tang and texture if you like.
FAQs
Yes. Yukon Golds are recommended for their buttery texture and balanced starch content, but baby or fingerling potatoes work nicely, too. Russets are higher in starch and can break down more easily, while red potatoes are lower in starch and hold their shape better but won’t be quite as fluffy.
No. Vinaigrette-style dressings, like the lemony maple-Dijon in this recipe, highlight flavors differently and often make a more vibrant, layered salad compared with a mayo-based version.
Absolutely. Smoked gouda (or a dairy-free smoked gouda) adds a savory, smoky note that complements BBQ-style flavors and hearty salads. Use a vegan smoked gouda to keep the dish plant-based.
Other Delicious Vegan Potato Recipes
- Dill “Pickle” Potato Salad
- Pretty Beet & Potato Salad
- Vegan Twice Baked Stuffed Potatoes
- Crispy Smashed Potatoes
- Vegan Au Gratin Potatoes
Love this recipe? Leave a comment to share your experience. Craving more? Check the blog for additional plant-based recipes and resources.
Summer Potato Salad with Dairy Free Smoked Gouda
Tossed in a lemony maple-Dijon dressing, it offers tang, sweetness, and smoke that pair beautifully with grilled vegetables and summer mains.
Ingredients
For Cooked Ingredients:
- 4 large Yukon gold potatoes cut in cubes
- oil as needed for spraying
- Pinch salt
- 1 cup walnut pieces
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1 head broccoli cut in florets
For Dressing
- 1 sprig fresh parsley
- ¼ cup olive oil
- 2 tbsp pure maple syrup
- 2 tbsp dijon mustard
- 1 pinch salt
- 2 lemons juiced
- black pepper optional, to your liking
For Salad
- 2 cups frozen corn defrosted
- 2 cups cherry tomatoes cut in half
- 3 tbsp fresh parsley chopped
- 2 green onions white and green parts chopped small
- 8 oz Smoked dairy-free gouda grated
Instructions
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Preheat oven to 400°F (200°C).
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Boil potatoes for 10 minutes to soften before roasting. Drain well.
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Toss potatoes with oil and salt on a sheet pan and bake 30 minutes, turning every 10 minutes, until edges are crisp.
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On another sheet pan, toss broccoli with oil and a pinch of salt and roast for about 20 minutes.
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Make bacon walnuts by combining walnuts, soy sauce, smoked paprika, and maple syrup. Add them to the broccoli pan for the last 5 minutes to toast.
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Whisk or blend olive oil, parsley, lemon juice, Dijon mustard, maple syrup, and salt until smooth to make the dressing.
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When cooled, combine corn, tomatoes, roasted potatoes, roasted broccoli, bacon walnuts, parsley, smoked gouda, green onions, and dressing in a large bowl. Toss and serve. Store in the fridge and enjoy within 3–4 days.