Crunchy, creamy and full of flavor, this dairy-free potato salad is ideal for summer gatherings and potlucks. Loaded with fresh vegetables and a tangy maple-mustard dressing, it contains no mayo and is both gluten-free and vegan.
This dairy-free potato salad was first posted in July 2013 and updated on August 20, 2019 with new photos, rewritten text and a refined recipe.
Summertime means potato salad season, and this version is a fresh, lighter take that still delivers plenty of texture and taste.
It’s dairy-free, gluten-free and vegan—so it works for many dietary needs.
Best of all, there’s no mayonnaise. Instead of a heavy mayo base, this salad uses a mustard-forward dressing that stays bright and stable even on warm days.
If you like classic potato salad, you’ll appreciate the creamy bite of tender red potatoes paired with crisp vegetables and fresh herbs.
The base combines tender red potatoes with crunchy vegetables and herbs, while a mustard, olive oil and maple dressing—tied together with a splash of reserved potato cooking water—adds flavor and silkiness.
It’s simple to make, refreshing to eat, and a great addition to any barbecue or potluck.
How to Make Dairy-Free Potato Salad
This no-mayo potato salad comes together in about 45 minutes. The process is straightforward:
Cook the potatoes. Simmer cubed red potatoes in salted water until just fork-tender, then drain and reserve a bit of the cooking liquid.
Chop the vegetables and herbs. While the potatoes cook, finely chop red onion, celery, bell pepper, carrot, parsley and dill.
Whisk the dressing. Combine olive oil, Dijon mustard, apple cider vinegar and a touch of maple syrup—season with salt and pepper. A few tablespoons of the reserved potato water help smooth and bind the dressing to the potatoes.
Toss and chill or serve. Gently combine potatoes, vegetables and dressing in a large bowl. Taste and adjust seasoning, then serve right away or refrigerate for a few hours so flavors meld.
Either way, the salad stays bright and satisfying without mayonnaise.
Tips & Tricks
- Start the potatoes first, then chop the vegetables and prepare the dressing while they simmer. This timing saves roughly 15 minutes overall.
- For the vegetable amounts: use about 1/4 to 1/2 of a small red onion, 2 medium celery stalks, 1/2 a medium-large bell pepper and 1–2 medium carrots (grated).
- Avoid overcooking the potatoes: they should be fork-tender but still hold their shape to maintain texture in the salad.
- If you prefer a different herb, swap the dill for basil or additional parsley. Dill gives a classic brightness, but other fresh herbs work well too.
How to Store
Fridge: Cool the salad to room temperature, transfer it to an airtight container and refrigerate. It will keep well for about 3 days.
Ingredients
For the salad:
- 2 ½ pounds red potatoes, cut into ¾ to 1 inch chunks
- ½ teaspoon fine sea salt
- ½ cup finely chopped red onion
- ½ cup finely chopped celery
- ½ cup finely chopped red bell pepper
- ½ cup grated carrot
- ¼ cup chopped fresh parsley
- 1 tablespoon minced fresh dill
For the dressing:
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground pepper
Instructions
For the salad:
- Add the potatoes and ½ teaspoon salt to a large stockpot. Cover with water, bring to a boil, then reduce heat and simmer about 10 minutes, until the potatoes are fork-tender but not mushy.
- Drain the potatoes, reserving about ¼ cup of the cooking liquid. Transfer potatoes to a large bowl and let cool 10–15 minutes.
- Add the chopped onion, celery, bell pepper, grated carrot, parsley and dill to the potatoes.
For the dressing:
- Whisk together olive oil, Dijon mustard, apple cider vinegar, maple syrup, ½ teaspoon salt and ¼ teaspoon pepper until smooth.
- Pour the dressing over the potatoes and vegetables with about 2 tablespoons of the reserved cooking water. Toss gently to combine and taste; add more salt and pepper if needed.
- Serve immediately or refrigerate for several hours to let the flavors meld.
Nutrition Information:
Yield: about 8 to 10 servings
Amount Per Serving (estimate):
Calories: 167
Total Fat: 6g
Carbohydrates: 26g
Protein: 3g
Nutrition figures are estimates and intended for informational purposes only.