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Creamy Dairy-Free Potato Salad Recipe Easy Herb-Infused Side Dish

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A creamy, dairy-free potato salad bursting with fresh herbs and bright flavors, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized pieces
  • ¾ cup plant-based mayonnaise (e.g., Just Mayo or Vegenaise)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • ¼ cup finely chopped red onion
  • ½ cup chopped celery
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Optional: 2 hard-boiled eggs, chopped (skip for fully dairy-free/vegan version)

Instructions

  1. Place cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until potatoes are fork-tender but not mushy. Start checking at 10 minutes to avoid overcooking.
  2. Drain the potatoes in a colander and run under cold water to stop the cooking process. Let them sit to drain well while you prepare the dressing.
  3. In a mixing bowl, combine plant-based mayo, Dijon mustard, apple cider vinegar, maple syrup, garlic powder, salt, and pepper. Whisk until smooth.
  4. Stir in the chopped red onion, celery, parsley, dill, and chives.
  5. Gently fold the cooled potatoes into the dressing mixture, being careful not to mash them. If using hard-boiled eggs, fold them in gently now.
  6. Taste and adjust seasoning with salt, pepper, and extra vinegar if desired. Add a splash of water or extra vinegar if the salad feels too thick.
  7. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

Do not overcook potatoes to avoid mushy texture. Use cold water to stop cooking immediately after boiling. Fold gently to keep potato pieces intact. The salad tastes better after chilling overnight. Fresh herbs are preferred over dried for best flavor. Vegan version can omit eggs and add pickles or capers for extra zing.

Nutrition

Keywords: dairy-free potato salad, creamy potato salad, herb-infused potato salad, vegan potato salad, summer side dish, plant-based mayo, picnic recipes

Find it online: https://siennaspoon.com/creamy-dairy-free-potato-salad-recipe-easy-herb-infused-side-dish/