Dairy-Free Classic Creamy Potato Salad
A traditional creamy potato salad featuring tender Yukon potatoes, hard-boiled eggs, and fresh vegetables in a rich mayonnaise dressing. Crisp celery and grated radish add texture while fresh dill provides an herbaceous brightness. Perfect for barbecues, picnics, and family gatherings, this version stands out with its balanced mix of creamy and crunchy elements. The addition of radish gives it a subtle peppery bite that complements the mild potatoes beautifully.
Ingredients
- 7 red or white new potatoes
- 6 large eggs
- 3 celery ribs, sliced
- 4 green onions, sliced
- 6 radishes, grated
- 1 cup mayonnaise
- 1 tablespoon fresh dill, roughly chopped
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- 1
Fill a large pot with water, add potatoes and bring to a boil
- 2
Salt the water, reduce to a simmer and cook for 20 minutes or until fork inserts easily with slight resistance
- 3
Fill another pot with water and bring to a boil for eggs
- 4
Reduce heat to low with no bubbles breaking surface
- 5
Use skimmer to gently add eggs and cook for 12 to 14 minutes
- 6
Place eggs in ice water bath to stop cooking immediately
- 7
Drain potato water and fill pot with cold water to cool potatoes
- 8
Drain potatoes again and refrigerate both eggs and potatoes until completely cool
- 9
Peel eggs and dice both potatoes and eggs into 1-inch pieces
- 10
Add diced potatoes and eggs to large mixing bowl with mayonnaise, celery, radishes, green onions, dill, salt, and pepper
- 11
Stir gently until well combined
Tips
Cool potatoes and eggs completely in the refrigerator before dicing to prevent the mayonnaise from becoming runny and ensure clean cuts.
Cook eggs at a gentle simmer rather than a rolling boil to prevent the whites from becoming rubbery and reduce cracking.
Grate radishes fresh just before mixing to maintain their crisp texture and prevent them from becoming soggy in the salad.
Good to Know
Refrigerate covered for up to 3 days. Stir gently before serving as ingredients may settle.
Can be made 1 day ahead. Best flavor develops after chilling for at least 2 hours.
Serve chilled as a side dish. Let sit at room temperature for 15 minutes before serving for best flavor.
Common Mistakes
Do not add mayonnaise to warm potatoes to avoid it becoming runny and separating.
Do not overcook eggs to avoid gray rings around yolks and rubbery texture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this potato salad without eggs?
Yes, simply omit the eggs and add extra diced celery or radishes for texture. The salad will still be delicious but less protein-rich.
How long will this potato salad keep in the refrigerator?
Properly stored covered in the refrigerator, this potato salad will keep for up to 3 days. Always check for off odors before serving.
Can I use russet potatoes instead of new potatoes?
New potatoes or Yukon gold work best as they hold their shape better. Russets can become mushy and break apart when mixed.