Dairy Free Potato Salad

This Potato Salad was my Mom's recipe and quite frankly the only potato salad I would eat growing up and even as an adult. It's a classic potato salad with creamy potatoes and eggs and the most requested dish for all of our get togethers! I just knew I could not live without it when I started eating whole foods so I recreated Mom's recipe and everyone loves it as much as her original recipe and I know you will too! It's also dairy free, Paleo and Whole30. If you love a good potato salad be sure to try some of my others like this Dill Pickle Potato Salad!

Why You'll Love This Recipe

Having only seven ingredients that you most likely always have in your home and you are on the way to enjoying one of the best potato salads ever! This Dairy Free Potato Salad is a crowd pleaser and the first bowl emptied wherever I bring it.

Ingredients You Will Need

Russet Potatoes: Russet potatoes are a starchy root vegetable. They have a floury, dry but light and fluffy texture that makes them perfect for a creamy potato salad.

Eggs: Eggs are a good source of protein and vitamins and are one of the few foods that should be classified as "superfoods". They are the perfect addition to this classic potato salad.

Celery: CeIery is a nutrient rich, low calorie food that has fiber and vitamin K, small amounts of A and C, calcium and iron. It adds a bit of crunch to all the creaminess of this salad.

Vidalia Onion: Vidalia onions are a sweet onion with a mild flavor and higher sugar content. They are perfect for when you don't want the bold pungent flavor of a yellow onion to stand out in a recipe. Fun fact: Vidalia onions are historically grown in the town of Vidalia, Georgia where the soil has an unusually low amount of sulfer and thats why this onion is more sweet rather than sharp.

Avocado Oil Mayonnaise: This mayo is made from avocado oil, unlike many common mayos crafted with other oils and offers a unique creamy texture and a healthier fat profile.

Salt: Elevates the overall flavor of any dish. Always salt in moderation in accordance with your dietary preferences.

Paprika: Paprika is a midly flavored spice that adds a depth of flavor and is prized for its brilliant red color. Unlike smoked paprika, it is a little sweeter.

Instructions

Cook your Potatoes and Eggs: Fill a large pot with water and add your scrubbed potatoes. Bring water to a boil and cook till potatoes are slightly firm but fork tender, being careful not to over cook them. At the same time add the eggs in and cook them for 9 minutes in the boiling water then remove them with a slotted spoon. Drain the potatoes and allow to cool. Once cooled, peel and cut them cubes. Its okay if they are a little larger than bite sized as they will get a little smaller when combining with the other ingredients.

Prepare the other ingredients: In a large bowl combine your diced celery, diced onion, mayonnaise, salt and pepper, stirring to combine.

Combine other ingredients: Now slice your eggs, leaving one for garnish and add potatoes and eggs to the bowl. Using a rubber spatula to mix with the other ingredients.

Garnish: Garnish with remaining egg slices and sprinkle with paprika.

Enjoy!

Recipe Tips and Tricks

Potatoes: After scrubbing your potatoes take a paring knife and gently score around the center of the potato just enough to break the skin. This will make the peels practically pull right off!

Eggs: I always cook them in the same pot as the potatoes to save on using another pot resulting in less dishes. Just be sure to time it so you don’t overcook the eggs.

Recipe Variations

Mayonnaise: If you are not concerned with dairy or keeping this recipe Paleo and Whole30 friendly feel free to use regular mayonnaise.

Eggs: If you have an allergy to eggs you can simply omit them. The potato salad is quite delicious without them too.

Storage Tips

Dairy Free Potato Salad can be stored in the fridge for 5 days when placed in a sealed airtight glass container. If you are lucky enough to have it last that long because it surely never does here!

FAQs About Dairy Free Potato Salad

Why does my potato salad get mushy?

Potatoes are starchy bound by pectin which acts as a glue that holds them together. As they cook, their pectin starts to break down. Thus, if they are overcooked it causes them to become mushy.

What goes bad in potato salad first?

Many people believe it is the mayonnaise when in fact it is the potatoes. Being a root vegetable, they sit in dirt for a long time and often the dirt harbors bacteria. When potato salad sits out at warm events such as a barbecue the heat can cause the bacteria to multiply, leading to the whole dish spoiling.

Can I make potato salad ahead of time?

Yes you can make it a day ahead and keep it refrigerated in an airtight container.