Dairy-Free Classic Creamy Potato Salad
Russet or Yukon Gold potatoes tossed with a tangy mayonnaise dressing brightened by mustard and apple cider vinegar, then combined with red onion, celery, and hard-boiled eggs. Chilled for at least an hour to allow flavors to meld. The optional celery seed and pickle relish add subtle depth. Finished with a paprika garnish.
Ingredients
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into bite-sized chunks
- ½ cup mayonnaise
- ¼ cup yellow mustard
- 2 tablespoons apple cider vinegarwhite vinegar2milder acidityFull guide →
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon celery seed(optional)
- 1 small red onion, finely chopped
- 2 stalks celery, finely chopped
- 3 hard-boiled eggs, choppedomit0vegetarianeggs-free
- 1 tablespoon sweet pickle relish(optional)dill pickle relish1different flavor
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- paprika, for garnish(optional)
Instructions
- 1
Place peeled and chopped potatoes in a large pot, cover with cold water, and add a pinch of salt.
- 2
Bring to a boil over medium-high heat, then reduce heat to a simmer.
- 3
Cook until fork-tender but not falling apart, about 10-12 minutes.
- 4
Drain potatoes and set aside to cool slightly.
- 5
In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and celery seed if using until smooth and well combined.
- 6
Add cooled potatoes to the dressing and gently toss to coat evenly.
- 7
Add red onion, celery, hard-boiled eggs, and sweet pickle relish if using, and stir gently until well mixed.
- 8
Cover and refrigerate for at least 1 hour.
- 9
Before serving, give a quick stir and sprinkle with paprika if desired.
- 10
Serve chilled.
Tips
Ensure potatoes are fork-tender but still hold their shape to prevent a mushy salad.
Cooling potatoes slightly before mixing allows them to absorb dressing without becoming mushy.
Refrigerating for at least an hour is essential for flavor development.
Good to Know
Covered in refrigerator for up to 4 days. Stir before serving as dressing may separate.
Prepare up to 1 day in advance. Assemble and refrigerate; flavors continue to develop.
Chilled, as a side dish at picnics, barbecues, or potlucks.
Common Mistakes
Overcook potatoes to avoid mushy texture and salad becoming unappetizing.
Skip cooling potatoes to avoid them absorbing dressing unevenly and breaking apart.
Underchill before serving to avoid insufficient flavor melding.
Substitutions
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