Looking for the best dairy free potato salad recipe for your next BBQ or friends and family get together? Look no further than this simple, super creamy and just the right amount of tangy potato salad. It’s sure to be a crowd favourite, can easily be made ahead and tastes even better as leftovers the next day!
Potato salad is one of my all time favourite ways to enjoy the versatile and humble potato. I have been making this version for years and I am often found eating it out of the bowl with a spoon without even worrying about serving it up on a plate. It really is so good, so I am excited that it is finally finding its way into the blog.
I always hesitated to share this recipe before because I thought it was too simple, but sometimes that is exactly what you need! And when all 6 ingredients are combined it becomes a true celebration of each with all of them playing a crucial role in the overall flavour and texture of this salad.
It’s often hard to find pre-made potato salad that is free from milk ingredients, and those that do are never quite as good as I want them to be. With this recipe, you’ll never want to buy store bought again I guarantee! You can also customise it to have the perfect ratio of mayonnaise and adjust seasonings so that it’s exactly how you like it.
We always need a potato dish on the table for Christmas, and with a hot Australian one, potato salad is always a good idea!
Key Ingredients
This simple potato salad recipe uses just 6 ingredients to give you the most delicious and creamy salad that is the perfect accompaniment to your table.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Potatoes – small white or red potatoes are the best for potato salad as they have thin skin (so you don’t have to peel them) and cook quickly, holding their shape. The packets in the ingredients photo above allow the potatoes to be steamed in the microwave within their packaging making preparation super easy.
- Eggs – I like a good ratio of potato to egg in my potato salad so we’re using 5 eggs and hard boiling them. I like to slightly undercook my eggs so the yolks are firm but still a little soft but you can cook them to your preference.
- Bacon – any bacon here works, use your favourite!
- Mayonnaise – use a good quality, egg based mayonnaise. I prefer Heinz for the best flavour.
- Fresh parsley – adds freshness to the salad, I highly recommend including it.
- Malt vinegar – gives the potato salad that subtle tangy taste and really brings it to the next level!
Step-By-Step Instructions
You really don’t need any special tools or equipment to make this dairy free potato salad. Just a saucepan, frying pan and a large mixing bowl.
Start by preparing the potatoes. The packages of small white potatoes I buy from the supermarket can be steamed in the microwave for just 8 minutes for perfectly cooked potatoes. If you can’t buy these, then you can simply boil them instead (instructions below). You want the potatoes to be soft but still firm enough to hold their shape. Once cooked, set aside to cool.
To boil the potatoes: Place the baby white potatoes in a large pot, cover them with cold water, and add a generous pinch of salt. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
Next, finish your prep by boiling the eggs and frying the bacon. Place the eggs in a small pot of water on the stove and gently and let the pot of water come to a boil. Once the water is boiling, turn down the heat to medium to gently boil the eggs for 5 minutes. Remove from the boiling water and immediately plunge the eggs into cold water to stop the cooking process.
Meanwhile, in a large frying pan, cook the diced bacon until golden and crispy. Set aside on a plate with a paper towel to drain any excess grease.
Now it’s time to assemble the salad! Chop up the cooked potatoes into bite size pieces and place into a large mixing bowl. Peel and chop the eggs and add into the bowl as well. How big you chop up the potatoes and eggs is personal preference but I like the pieces to be small enough you can get a little of everything in each bite!
Add the bacon, mayonnaise, chopped parsley and malt vinegar to the bowl and mix well to combine. You can adjust the amount of mayonnaise if you want it to be more creamy, again just depending on your preference.
Season with salt and taste – an essential part! Adjust the amount of salt and malt vinegar until you reach the desired flavour.
Transfer the potato salad to your serving bowl and serve immediately or cover and refrigerate until ready to serve.
Serving Suggestions
As I said, I’d happily eat this dairy free potato salad directly from the bowl for dinner. But if you do want to serve it as a side, try one of these easy proteins;
Recipe FAQs
To make it egg free, simply leave out the soft boiled eggs and use a vegan or egg free mayonnaise. For vegan, use the vegan mayonnaise and omit the bacon or use vegan bacon style pieces if you’d like.
Yes, to make it gluten free simply omit the malt vinegar and ensure all other ingredients are free from gluten.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More salad recipes:
Roasted Vegetable Salad
Roasted Broccoli Salad
Pear and Prosciutto Salad
Mango and Avocado Salad
The BEST Dairy Free Potato Salad
Ingredients
- 1 kilogram small white potatoes
- 5 eggs room temperature
- 4-6 rashers bacon diced
- 1 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 tablespoon malt vinegar
- Salt to taste
Instructions
- Prepare the potatoes by steaming or boiling them in a large pot of boiling water until tender. You want the potatoes to be soft but still firm enough to hold their shape. Once cooked, set aside to cool.
- Place a small pot of water on the stove over high heat. Place in the eggs gently and let the pot of water come to a boil. Once the water is boiling, turn down the heat to medium to gently boil the eggs for 5 minutes. Remove from the boiling water and immediately plunge the eggs into cold water to stop the cooking process.
- Meanwhile, in a large frying pan, cook the diced bacon until golden and crispy. Set aside on a plate with a paper towel to drain any excess grease.
- Now it’s time to assemble the salad. Chop up the cooked potatoes into bite size pieces and place into a large mixing bowl. Peel and chop the eggs and add into the bowl as well.
- Add the bacon, mayonnaise, chopped parsley and malt vinegar and mix well to combine. You can adjust the amount of mayonnaise if you want it to be more creamy.
- Season with salt and taste. Adjust salt and malt vinegar until you reach the desired flavour.
- Transfer the potato salad to your serving bowl and serve immediately or cover and refrigerate until ready to serve.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Megan says
I ignore the malt vinegar and do chive instead of and it’s great 🙂
Sally says
So glad you like this one!