27 Delicious Dairy-Free Potato Salad Recipes Everyone Will Love

Potato salad is a classic dish that brings comfort and joy to picnics, barbecues, and family gatherings.

But what if you’re avoiding dairy? Luckily, dairy-free potato salads can be just as creamy, flavorful, and satisfying as the traditional versions.

From tangy mustard dressings and creamy avocado blends to globally inspired flavors like Thai, Mediterranean, and Caribbean, there’s a recipe for every palate.

In this post, we’ve gathered 27 dairy-free potato salad recipes that range from classic twists to bold, adventurous creations.

Each recipe is easy to follow, packed with flavor, and entirely free from dairy products.

Whether you’re looking for a light and refreshing side or a hearty, protein-packed salad, you’ll find plenty of inspiration here to elevate your next meal.

27 Delicious Dairy-Free Potato Salad Recipes Everyone Will Love

Whether you crave something classic, zesty, sweet, or exotic, these 27 dairy-free potato salad recipes have you covered.

They’re easy to make, vibrant in flavor, and entirely free from dairy ingredients, proving that potato salad can be just as delicious without cream or mayo.

Next time you plan a picnic, BBQ, or family dinner, try one (or several) of these recipes and enjoy a fresh, healthy, and crowd-pleasing side dish that everyone can love.

Creamy Avocado & Herb Potato Salad

This dairy-free potato salad uses ripe avocado to create a creamy, tangy dressing that rivals traditional mayo-based salads.

Fresh herbs give it a bright, vibrant flavor, making it perfect for summer barbecues or a wholesome side dish.

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and cubed
• 2 ripe avocados
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Salt and pepper, to taste
• Optional: 1/4 tsp smoked paprika

Instructions:

1. Place the cubed potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until tender but not mushy. Drain and let cool slightly.
2. In a small bowl, mash the avocados until smooth. Add olive oil, lemon juice, apple cider vinegar, garlic, salt, and pepper, mixing until creamy.
3. Gently fold the dressing into the warm potatoes, ensuring each piece is coated.
4. Add red onion, parsley, and dill, folding gently to combine. Taste and adjust seasoning as needed.
5. Chill for at least 30 minutes before serving to allow flavors to meld.

This avocado and herb potato salad is rich, creamy, and fresh, offering a unique twist on a classic dish without any dairy.

The vibrant green dressing and fresh herbs make it as beautiful as it is flavorful.

Tangy Mustard & Olive Oil Potato Salad

A zesty, dairy-free potato salad that’s light yet full of flavor.

The mustard and olive oil dressing provides tang and depth, complemented by crisp celery and fresh scallions for crunch.

Ingredients:

• 2 lbs red potatoes, quartered
• 3 tbsp Dijon mustard
• 3 tbsp apple cider vinegar
• 4 tbsp extra-virgin olive oil
• 2 celery stalks, diced
• 3 scallions, sliced
• 1/4 cup fresh chives, chopped
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Boil the red potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a large bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and pepper.
3. Toss the warm potatoes with the dressing until evenly coated.
4. Fold in celery, scallions, and chives for freshness and texture.
5. Chill for 1 hour to allow flavors to blend. Serve cold or at room temperature.

Conclusion:
This tangy mustard potato salad is delightfully bright and refreshing, with a perfect balance of acidity and richness from the olive oil. It’s a simple, elegant dairy-free option for any meal.

Roasted Garlic & Smoky Paprika Potato Salad

This warm potato salad features roasted garlic for a deep, mellow flavor and smoked paprika for a subtle smoky kick.

It’s hearty yet dairy-free, ideal as a side for grilled dishes or autumn meals.

Ingredients:

• 2 lbs fingerling potatoes, halved
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss halved potatoes and garlic cloves with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.
2. While still warm, transfer potatoes and garlic to a large bowl. Mash the roasted garlic slightly and stir into the potatoes.
3. Add apple cider vinegar and Dijon mustard, gently tossing to coat evenly.
4. Sprinkle with fresh parsley and adjust seasoning. Serve warm or at room temperature.

This roasted garlic and smoky paprika potato salad is a comforting, full-flavored dish that showcases the depth of roasted ingredients.

It’s a crowd-pleaser that’s completely dairy-free and satisfying.

Mediterranean Chickpea & Potato Salad

This Mediterranean-inspired potato salad combines tender potatoes with protein-packed chickpeas, olives, and sun-dried tomatoes.

A lemony olive oil dressing adds brightness, making it perfect for a light lunch or picnic side.

Ingredients:

• 2 lbs baby potatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup Kalamata olives, sliced
• 1/3 cup sun-dried tomatoes, chopped
• 1/4 cup red onion, finely diced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper.
3. In a large bowl, combine potatoes, chickpeas, olives, sun-dried tomatoes, and red onion. Pour the dressing over and gently toss to coat.
4. Sprinkle with fresh parsley before serving. Chill for 30 minutes to enhance flavors.

This Mediterranean potato salad is colorful, hearty, and zesty.

The chickpeas add protein while the lemony dressing keeps it fresh and light—completely dairy-free yet satisfying.

Curried Sweet Potato & Apple Salad

A twist on classic potato salad, this version uses sweet potatoes and crisp apples, combined with a curry-spiced dressing for a sweet-savory flavor explosion. Perfect for a unique, dairy-free side.

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed
• 1 large apple, diced
• 1/4 cup red onion, finely chopped
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp curry powder
• 1/4 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Boil sweet potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, apple cider vinegar, curry powder, cumin, salt, and pepper.
3. In a large bowl, combine sweet potatoes, apple, and red onion. Pour dressing over and gently toss to coat evenly.
4. Sprinkle with fresh cilantro. Chill for 20–30 minutes before serving.

This curried sweet potato salad is sweet, tangy, and lightly spiced, offering a unique flavor profile for any gathering.

It’s naturally dairy-free and packed with vibrant textures.

Bacon & Scallion Potato Salad (Dairy-Free)

This hearty potato salad is smoky, savory, and completely dairy-free.

Crispy bacon and fresh scallions create a satisfying crunch, while a tangy vinaigrette brings everything together.

Ingredients:

• 2 lbs red potatoes, quartered
• 6 slices bacon, cooked until crisp and crumbled
• 1/2 cup red onion, finely diced
• 3 scallions, sliced
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
3. In a large bowl, combine potatoes, bacon, red onion, and scallions. Pour the vinaigrette over and gently toss to coat.
4. Sprinkle with fresh parsley before serving. Serve warm or chilled.

This bacon and scallion potato salad is savory, smoky, and full of flavor.

The vinaigrette keeps it light and dairy-free while making it a hearty, crowd-pleasing dish.

Thai-Inspired Coconut & Lime Potato Salad

A vibrant, tropical twist on potato salad, featuring a creamy coconut-lime dressing with a hint of spice.

Fresh cilantro and red chili give it an aromatic kick.

Ingredients:

• 2 lbs baby potatoes, halved
• 1/4 cup canned coconut milk
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tsp soy sauce or tamari
• 1 small red chili, finely chopped
• 2 tbsp fresh cilantro, chopped
• Salt and pepper, to taste
• 1/4 cup red bell pepper, diced

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together coconut milk, lime juice, lime zest, soy sauce, chili, salt, and pepper.
3. Toss the warm potatoes with the coconut-lime dressing until evenly coated.
4. Fold in diced red bell pepper and sprinkle with fresh cilantro. Chill for 20–30 minutes before serving.

This Thai-inspired potato salad is creamy, tangy, and lightly spicy, offering a refreshing dairy-free option with tropical flair.

Smoky Chipotle Potato Salad

A bold, smoky, and slightly spicy potato salad with a chipotle-olive oil dressing.

Perfect for those who love a kick in their side dishes.

Ingredients:

• 2 lbs Yukon gold potatoes, cubed
• 2 tbsp olive oil
• 1–2 chipotle peppers in adobo sauce, minced
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper, to taste

Instructions:

1. Boil potatoes in salted water for 12–15 minutes until tender. Drain and let cool slightly.
2. In a small bowl, mix olive oil, minced chipotle, apple cider vinegar, smoked paprika, salt, and pepper.
3. Toss the warm potatoes with the dressing until fully coated.
4. Fold in red onion and sprinkle with fresh cilantro. Chill for at least 30 minutes before serving.

Smoky, spicy, and packed with flavor, this chipotle potato salad is a dairy-free twist for heat lovers and adds depth to any meal.

Mediterranean Pesto & Sun-Dried Tomato Potato Salad

This potato salad incorporates a dairy-free pesto made from fresh basil, nuts, and olive oil, paired with sun-dried tomatoes for an herbaceous, tangy flavor profile.

Ingredients:

• 2 lbs baby potatoes, halved
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• Salt and pepper, to taste

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a blender or food processor, combine basil, olive oil, lemon juice, garlic, pine nuts, salt, and pepper. Blend until smooth to make a dairy-free pesto.
3. Toss warm potatoes with the pesto until coated evenly.
4. Fold in chopped sun-dried tomatoes and sprinkle with additional pine nuts if desired. Chill for 30 minutes before serving.

This Mediterranean pesto potato salad is fragrant, herbaceous, and tangy.

Completely dairy-free, it’s a sophisticated side dish that pairs well with grilled or roasted mains.

Mexican Street Corn-Inspired Potato Salad

Inspired by elote, this potato salad combines roasted potatoes with sweet corn, lime, and smoky spices for a vibrant, dairy-free twist on a classic comfort dish.

Ingredients:

• 2 lbs red potatoes, cubed
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, finely diced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a skillet, sauté corn in olive oil for 3–4 minutes until slightly golden.
3. In a large bowl, combine potatoes, corn, and red onion. Drizzle with lime juice and sprinkle smoked paprika, chili powder, salt, and pepper. Toss gently to coat.
4. Garnish with fresh cilantro. Chill for 20 minutes before serving.

This Mexican street corn-inspired potato salad is zesty, smoky, and slightly sweet.

It’s a colorful, dairy-free option that pairs beautifully with grilled foods.

Japanese-Inspired Miso & Sesame Potato Salad

This potato salad incorporates a miso-sesame dressing for umami-rich flavor, combined with crunchy vegetables for texture.

It’s a light and unique dairy-free side dish.

Ingredients:

• 2 lbs Yukon gold potatoes, cubed
• 1/2 cup cucumber, diced
• 1/4 cup carrot, finely julienned
• 2 tbsp white miso paste
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tsp soy sauce or tamari
• 1 tsp maple syrup
• 1 tbsp sesame seeds, toasted
• Salt and pepper, to taste

Instructions:

1. Boil potatoes in salted water for 12–15 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together miso paste, rice vinegar, sesame oil, soy sauce, and maple syrup to make the dressing.
3. Toss warm potatoes with the dressing until evenly coated.
4. Fold in cucumber and carrot, sprinkle with sesame seeds, and season with additional salt and pepper as needed. Chill before serving.

This Japanese-inspired potato salad is savory, nutty, and refreshing.

The miso and sesame provide deep flavor while keeping it completely dairy-free.

Italian Antipasto Potato Salad

Inspired by classic antipasto, this potato salad combines olives, roasted red peppers, artichokes, and a tangy Italian herb vinaigrette for a bold, dairy-free dish.

Ingredients:

• 2 lbs baby potatoes, halved
• 1/2 cup marinated artichoke hearts, chopped
• 1/3 cup roasted red peppers, sliced
• 1/3 cup Kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
3. Toss warm potatoes with the vinaigrette until evenly coated.
4. Fold in artichokes, roasted red peppers, olives, and red onion. Garnish with fresh parsley. Chill for 20–30 minutes before serving.

This Italian antipasto potato salad is bold, tangy, and herbaceous.

It’s a flavorful, dairy-free side that evokes the tastes of a classic Italian appetizer.

Spicy Sriracha & Lime Potato Salad

A bold, zesty potato salad with a kick of sriracha and the freshness of lime.

This dairy-free version is vibrant, spicy, and perfect for those who love a little heat.

Ingredients:

• 2 lbs red potatoes, cubed
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1–2 tsp sriracha (adjust to taste)
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper, to taste

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, lime juice, and sriracha. Season with salt and pepper.
3. Toss warm potatoes with the dressing until evenly coated.
4. Fold in green onions and cilantro. Chill for 20–30 minutes before serving.

This spicy sriracha potato salad is tangy, fiery, and refreshing.

Completely dairy-free, it’s ideal for summer cookouts or as a flavorful side dish.

Roasted Mediterranean Vegetable Potato Salad

This potato salad combines roasted vegetables like zucchini, eggplant, and red peppers with tender potatoes and a garlic-herb vinaigrette. It’s hearty, colorful, and dairy-free.

Ingredients:

• 2 lbs Yukon gold potatoes, cubed
• 1 zucchini, diced
• 1 small eggplant, diced
• 1 red bell pepper, diced
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 clove garlic, minced
• Salt and pepper, to taste
• 2 tbsp fresh basil, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, eggplant, and red bell pepper with 2 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
3. In a small bowl, whisk together remaining olive oil, red wine vinegar, oregano, garlic, salt, and pepper.
4. Toss potatoes with roasted vegetables and drizzle with vinaigrette. Fold in fresh basil. Chill for 20–30 minutes before serving.

This roasted Mediterranean vegetable potato salad is earthy, herbaceous, and full of flavor.

It’s a satisfying, dairy-free side perfect for any meal.

Apple Cider & Dijon Potato Salad

A tangy and slightly sweet potato salad that combines apples, Dijon mustard, and apple cider vinegar for a refreshing, dairy-free twist.

Ingredients:

• 2 lbs red potatoes, cubed
• 1 crisp apple, diced
• 1/4 cup red onion, finely diced
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard. Season with salt and pepper.
3. Toss warm potatoes with the dressing until coated. Fold in diced apple and red onion.
4. Sprinkle with fresh parsley and chill for 20–30 minutes before serving.

This apple cider and Dijon potato salad is sweet, tangy, and refreshing. Completely dairy-free, it’s a perfect addition to picnics or holiday meals.

Herbed Lemon & Garlic Potato Salad

Bright and aromatic, this potato salad features a zesty lemon-garlic dressing and fresh herbs.

It’s light, refreshing, and completely dairy-free.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• Salt and black pepper, to taste
• Optional: 1 tsp Dijon mustard for extra tang

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and optional Dijon mustard.
3. Toss warm potatoes with the dressing until evenly coated.
4. Fold in fresh parsley and dill. Chill for 20 minutes before serving.

This herbed lemon and garlic potato salad is refreshing, tangy, and aromatic.

Perfect for summer meals, it’s a simple yet elegant dairy-free option.

Pineapple & Jalapeño Sweet Potato Salad

A sweet and spicy potato salad that combines roasted sweet potatoes, pineapple, and jalapeño for a tropical, dairy-free side dish with a kick.

Ingredients:

• 2 lbs sweet potatoes, cubed
• 1 cup pineapple, diced
• 1 jalapeño, finely chopped
• 3 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper, to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large bowl, combine roasted sweet potatoes, pineapple, and jalapeño.
3. Drizzle with remaining olive oil and lime juice, tossing gently to coat.
4. Sprinkle with fresh cilantro and chill for 15–20 minutes before serving.

This pineapple and jalapeño sweet potato salad is a bold, tropical, and tangy dish.

The sweet and spicy flavors make it a standout, completely dairy-free side.

Smoky Red Pepper & Black Bean Potato Salad

A hearty, smoky potato salad with red bell peppers and black beans.

The smoky paprika dressing gives it depth, while keeping it completely dairy-free and filling.

Ingredients:

• 2 lbs Yukon gold potatoes, cubed
• 1 cup black beans, drained and rinsed
• 1 red bell pepper, diced
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/4 tsp cumin
• Salt and black pepper, to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Boil potatoes in salted water for 12–15 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, apple cider vinegar, smoked paprika, cumin, salt, and pepper.
3. Toss warm potatoes with the dressing until evenly coated.
4. Fold in black beans and diced red bell pepper. Sprinkle with fresh cilantro and chill for 20–30 minutes before serving.

This smoky red pepper and black bean potato salad is hearty, flavorful, and satisfying.

It’s a protein-packed, dairy-free option perfect for lunches or potlucks.

Curried Cauliflower & Potato Salad

A fragrant and slightly spicy potato salad with roasted cauliflower and curry-spiced dressing.

This dairy-free version is full of flavor and texture.

Ingredients:

• 2 lbs Yukon gold potatoes, cubed
• 1 small head cauliflower, cut into florets
• 3 tbsp olive oil
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 2 tbsp apple cider vinegar
• Salt and black pepper, to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tbsp olive oil, curry powder, cumin, salt, and pepper. Roast for 20–25 minutes until tender and lightly golden.
2. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
3. In a small bowl, whisk together remaining olive oil and apple cider vinegar. Toss warm potatoes and roasted cauliflower with the dressing.
4. Sprinkle with fresh cilantro and chill for 20 minutes before serving.

This curried cauliflower and potato salad is aromatic, slightly spicy, and full of texture.

It’s a vibrant dairy-free side dish that pairs beautifully with roasted or grilled foods.

Caribbean Pineapple & Coconut Potato Salad

A tropical potato salad featuring pineapple and coconut, with a hint of lime for brightness. This dairy-free version is sweet, tangy, and refreshing.

Ingredients:

• 2 lbs sweet potatoes, cubed
• 1 cup pineapple, diced
• 1/4 cup shredded unsweetened coconut
• 2 tbsp lime juice
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 2 tbsp fresh mint, chopped

Instructions:

1. Boil sweet potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a large bowl, combine sweet potatoes, pineapple, and shredded coconut.
3. Drizzle with olive oil and lime juice. Toss gently to coat and season with salt and pepper.
4. Fold in fresh mint and chill for 15–20 minutes before serving.

This Caribbean-inspired potato salad is sweet, tangy, and fragrant.

The tropical flavors make it a unique, dairy-free side that brightens any meal.

Middle Eastern Harissa & Chickpea Potato Salad

A bold, spicy potato salad featuring harissa, chickpeas, and fresh herbs.

This dairy-free option is full of flavor and ideal for adventurous eaters.

Ingredients:

• 2 lbs red potatoes, cubed
• 1 cup chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1–2 tsp harissa paste (adjust to taste)
• 1 tbsp lemon juice
• 1/4 cup red onion, finely diced
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, harissa paste, and lemon juice.
3. Toss warm potatoes and chickpeas with the dressing until evenly coated.
4. Fold in red onion and sprinkle with fresh parsley. Chill for 20–30 minutes before serving.

This Middle Eastern-inspired potato salad is spicy, tangy, and full of bold flavors.

Completely dairy-free, it’s a satisfying and adventurous side dish for any meal.

Roasted Beet & Potato Salad

A colorful and earthy potato salad with roasted beets.

The tangy vinaigrette complements the natural sweetness of the vegetables, creating a vibrant, dairy-free side dish.

Ingredients:

• 2 lbs baby potatoes, halved
• 2 medium beets, peeled and diced
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
3. In a small bowl, whisk together remaining olive oil, apple cider vinegar, and Dijon mustard.
4. Toss warm potatoes and roasted beets with the dressing. Sprinkle with fresh parsley and chill for 20 minutes before serving.

This roasted beet and potato salad is earthy, tangy, and visually striking.

Its vibrant colors and fresh flavors make it a standout dairy-free side dish.

Maple & Mustard Sweet Potato Salad

A sweet and tangy potato salad with roasted sweet potatoes, a maple-mustard dressing, and fresh herbs.

This dairy-free version is simple yet flavorful.

Ingredients:

• 2 lbs sweet potatoes, cubed
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• Salt and black pepper, to taste
• 2 tbsp fresh thyme or parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk together maple syrup and Dijon mustard.
3. Toss warm sweet potatoes with the dressing until evenly coated.
4. Fold in fresh thyme or parsley. Chill for 15–20 minutes before serving.

This maple and mustard sweet potato salad is a perfect balance of sweet and tangy.

It’s a comforting and dairy-free side that works well for any occasion.

Lemony Arugula & Potato Salad

A light and refreshing potato salad with peppery arugula, lemon dressing, and a hint of garlic.

Completely dairy-free and perfect for spring and summer meals.

Ingredients:

• 2 lbs Yukon gold potatoes, cubed
• 2 cups fresh arugula
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• Salt and black pepper, to taste
• 2 tbsp fresh chives, chopped

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
3. Toss warm potatoes with the dressing until coated.
4. Gently fold in arugula and sprinkle with fresh chives. Serve immediately or chill briefly before serving.

This lemony arugula potato salad is fresh, bright, and peppery.

Its simplicity and dairy-free ingredients make it a versatile side dish for any meal.

Roasted Garlic & Thyme Potato Salad

A warm, fragrant potato salad featuring roasted garlic and fresh thyme.

This dairy-free recipe is aromatic, savory, and perfect as a hearty side dish.

Ingredients:

• 2 lbs Yukon gold potatoes, cubed
• 6 cloves garlic, peeled
• 3 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss garlic cloves with 1 tbsp olive oil and roast on a baking sheet for 15–20 minutes until golden and soft.
2. Boil potatoes in salted water for 12–15 minutes until tender. Drain and let cool slightly.
3. Mash roasted garlic slightly and mix with the remaining olive oil, thyme, salt, and pepper.
4. Toss warm potatoes with the garlic-thyme mixture. Sprinkle with fresh parsley and serve warm or at room temperature.

This roasted garlic and thyme potato salad is deeply flavorful, aromatic, and entirely dairy-free.

Perfect for cozy dinners or family gatherings.

Avocado & Lime Sweet Potato Salad

A creamy, zesty potato salad using avocado instead of dairy.

The lime adds brightness, and fresh cilantro completes this vibrant dish.

Ingredients:

• 2 lbs sweet potatoes, cubed
• 2 ripe avocados, mashed
• 2 tbsp lime juice
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced

Instructions:

1. Boil sweet potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, combine mashed avocado, lime juice, olive oil, salt, and pepper.
3. Toss warm sweet potatoes with the avocado-lime dressing until coated.
4. Fold in red onion and cilantro. Chill for 15–20 minutes before serving.

This avocado and lime sweet potato salad is creamy, tangy, and refreshing.

It’s a naturally dairy-free option full of vibrant flavors.

Spicy Peanut & Potato Salad

A bold, nutty potato salad with a spicy peanut dressing.

This dairy-free dish is rich, tangy, and perfect for adventurous palates.

Ingredients:

• 2 lbs red potatoes, cubed
• 3 tbsp natural peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp sriracha or chili paste
• 2 tbsp water (to thin if needed)
• 1/4 cup green onions, chopped
• Salt and black pepper, to taste

Instructions:

1. Boil potatoes in salted water for 10–12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, sriracha, and water until smooth.
3. Toss warm potatoes with the peanut dressing until evenly coated.
4. Fold in green onions and adjust seasoning. Chill for 15–20 minutes before serving.

This spicy peanut potato salad is rich, nutty, and full of bold flavor.

It’s a unique, dairy-free dish that stands out at any meal or gathering