Potato Salad

If you're looking for the perfect dairy-free potato salad recipe, this fresh and creamy version is sure to be a hit. Made with tender red potatoes, a tangy dairy-free Greek yogurt dressing, fresh dill, and two kinds of onion, this healthier take on a classic side dish delivers all the flavor and creamy texture you expect without mayonnaise or dairy.

What makes this healthy potato salad so delicious is the balance of simple, wholesome ingredients. Red potatoes hold their shape while becoming perfectly tender, and leaving the skins on adds extra texture, color, and nutrients. A creamy dressing made with dairy-free Greek yogurt, spicy brown mustard, apple cider vinegar, and fresh herbs coats every bite with a bright, tangy flavor. Fresh dill and green onions bring a burst of freshness that complements the potatoes without overpowering them, creating a side dish that's both light and satisfying.

Whether you're following a dairy-free lifestyle, looking for a healthy summer side dish, or simply searching for an easy potato salad recipe made with real ingredients, this recipe is one you'll always want to make. It comes together with minimal prep, tastes even better after chilling, and pairs perfectly with everything from grilled chicken and burgers to barbecue favorites. Creamy, flavorful, and perfect for sharing, this dairy-free potato salad is proof that simple ingredients can create an unforgettable side dish.

INGREDIENTS

3 lbs red potatoes, rinsed and cut into 1-inch pieces

1 1/2 cups dairy-free Greek yogurt

2 Tbsp spicy brown mustard

1 Tbsp apple cider vinegar

1/2 tsp paprika

1/2 tsp garlic powder

1/2 cup yellow onion, diced

1/4 green onion, chopped

3 Tbsp dill, chopped

1 tsp salt, more to taste

1/2 tsp black pepper

HOW TO MAKE

Place the potatoes in a large pot and cover with cold, salted water by 1 inch. This salt is in addition to what the recipe calls for.

Bring to a boil over high heat, then reduce to a gentle boil and cook for 10–15 minutes, until the potatoes are fork-tender but not falling apart.

While the potatoes cook, whisk together the Greek yogurt, spicy brown mustard, apple cider vinegar, extra virgin olive oil, paprika, garlic powder, salt, and black pepper in a large mixing bowl.

Drain the potatoes and let them sit in the colander for 5 minutes to allow excess steam to escape.

While the potatoes are still warm, add them to the bowl with the dressing. Fold gently to coat.

Add the yellow onion, green onions, and fresh dill. Stir until everything is well combined, allowing a few of the potatoes to mash slightly. This will create an extra creamy texture.

Taste for seasoning adjustments.

Garnish with fresh dill and green onions.

Cover and refrigerate for at least 4 hours to allow the flavors to meld before serving.