I remember the summer days of my childhood, filled with the aroma of sizzling grills and the laughter of family gatherings in our sunlit backyard. Those cherished moments were often accompanied by my grandmother’s legendary potato salad—a creamy, tangy delight that seemed to epitomize summer itself. It was a dish that always brought us together, sparking stories and laughter as we enjoyed every bite.
But as time went by, dietary preferences and health considerations led me to rethink some of those beloved recipes. One afternoon, while reminiscing about those family picnics and the comfort of my grandmother’s potato salad, I found myself longing to recreate that classic dish—but with a modern, dairy-free twist. I wanted to honor the memories without compromising on health or flavor.
This Dairy-Free Potato Salad is my homage to those sunny days of yesteryear. It combines the heartiness of Yukon gold potatoes with a creamy, flavorful dressing that’s completely dairy-free. Instead of the usual mayonnaise, I’ve used a blend of almond butter and tahini paste, giving it a rich, nutty depth that complements the potatoes beautifully. The whole grain and Dijon mustards, along with a touch of maple syrup, add a balanced tang and sweetness, while fresh herbs like basil, dill, and chives bring a vibrant burst of flavor.
As I mixed the warm potatoes with the creamy dressing, the kitchen was filled with the same comforting aroma I remember from my grandmother’s kitchen. It was a moment of nostalgia and innovation, blending the past with the present. The result? A potato salad that’s both a nod to my roots and a celebration of healthier choices.
This recipe is perfect for a summer barbecue, a casual family dinner, or even as a delightful side for a holiday feast. It’s versatile enough to be enjoyed warm, at room temperature, or chilled, making it a practical and tasty addition to any meal.
So here’s to old memories and new traditions. I hope this Dairy-Free Potato Salad brings as much joy to your table as it does to mine.
Making Dairy-Free Potato Salad
Click here to get printable version
Ingredients
- 3 pounds Yukon gold potatoes, cut into cubes
- 2 garlic cloves, peeled
- Salt and black pepper, to taste
- 2 tablespoons almond butter (or cashew butter)
- 2 tablespoons tahini paste
- 1 tablespoon whole grain mustard
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup (or honey)
- 1/3 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Juice from half a lemon
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh oregano, chopped (optional)
- 2 tablespoons chopped fresh chives
Directions
- Place the potatoes and garlic cloves in a large pot and cover with water. Add a tablespoon of salt and bring to a boil. Reduce the heat to medium and simmer for 10-15 minutes until the potatoes are tender when pierced. Drain the potatoes and return them to the pot. Remove and discard the garlic cloves. Cover the pot to let the potatoes steam for an additional 20 minutes.
- While the potatoes steam, prepare the dressing. Finely mince the garlic and combine it with almond butter, tahini paste, both mustards, maple syrup, olive oil, apple cider vinegar, and lemon juice in a bowl. Add 2 tablespoons of warm water and season with cayenne pepper, salt, and black pepper. If the dressing is too thick or separated, whisk in more water until smooth and well combined.
- Once the potatoes are done steaming, pour the dressing over them and mix in the basil, dill, optional oregano, and chives. Toss until everything is well coated. Season with additional salt and pepper if needed. The salad can be served warm or chilled in the refrigerator. It can be enjoyed at room temperature or cold. Store leftovers in the fridge for up to 3 days.
Storing Suggestion
Store the potato salad in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or at room temperature.
Cooking Tips
For a creamier dressing, add a bit more almond butter or tahini. You can also adjust the spiciness by varying the amount of cayenne pepper. If you prefer a tangier flavor, increase the lemon juice or vinegar.
Serving Suggestions
This potato salad pairs well with grilled vegetables or as a side dish for BBQs. Garnish with extra fresh herbs for added flavor.
Ingredient Substitutions
Cashew butter can be used instead of almond butter. Honey can replace maple syrup, and if you don’t have tahini, you can use sunflower seed butter or Greek yogurt (if not dairy-free).
Seasonal Variations
In the summer, add some diced tomatoes or cucumbers for a refreshing twist. In the fall, you could incorporate roasted sweet potatoes or apples for a seasonal touch.
Allergen Information
This recipe is nut-free if using cashew butter, and it’s free of dairy. If you have soy allergies, make sure the tahini is pure and not mixed with soy.
FAQ:
Can I use other types of potatoes?
Yes, you can use red potatoes or russet potatoes, but Yukon gold potatoes are preferred for their creamy texture.
Is it necessary to use fresh herbs?
While fresh herbs provide the best flavor, you can use dried herbs if needed. Just use about one-third of the amount of dried herbs compared to fresh.
Can I make this salad in advance?
Yes, this salad can be made ahead of time and stored in the refrigerator. It actually tastes better after the flavors have had time to meld together.
What can I use instead of almond butter?
Cashew butter is a great alternative. You can also use sunflower seed butter for a nut-free option.
How can I make this salad spicier?
Increase the amount of cayenne pepper or add some chopped jalapeño peppers to the dressing for an extra kick.
Can I freeze this potato salad?
Freezing is not recommended for potato salad as the texture of the potatoes can become mushy. It’s best enjoyed fresh or stored in the refrigerator.
Dair Free Potato Salad
Ingredients
- 3 pounds Yukon gold potatoes cut into cubes
- 2 garlic cloves peeled
- salt and black pepper to taste
- 2 tablespoons almond butter or cashew butter
- 2 tablespoons tahini paste
- 1 tablespoon whole grain mustard
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1/3 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- juice from half a lemon
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 cup fresh basil chopped
- 1/4 cup fresh dill chopped
- 2 tablespoons fresh oregano chopped (optional)
- 2 tablespoons chopped fresh chives
Instructions
- In a large pot, combine the potatoes, garlic cloves, and a tablespoon of salt with enough water to cover them. Bring to a boil over high heat. Once boiling, reduce to medium and simmer for 10-15 minutes until the potatoes are just tender when pierced with a fork. Drain the potatoes and return them to the hot pot. Discard the garlic cloves. Cover the pot and let the potatoes steam for an additional 20 minutes.
- While the potatoes are steaming, prepare the dressing. Finely chop the garlic and whisk together the almond butter, tahini paste, both mustards, maple syrup, olive oil, apple cider vinegar, lemon juice, and the chopped garlic. Add 2 tablespoons of warm water and season with cayenne pepper, salt, and black pepper. If the dressing appears separated, add more water to emulsify it.
- Pour the dressing over the warm potatoes and add the basil, dill, oregano (if using), and chives. Toss everything together until well mixed. Adjust seasoning with salt and pepper to taste. You can serve the salad warm, or cover and chill in the refrigerator. It can be served at room temperature or cold. Store in the fridge for up to 3 days.
- Enjoy your delicious potato salad!
