The BEST Dairy Free Potato Salad
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!
Servings 6 people
Calories 497kcal
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 1 kilogram small white 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. Gently lower in the 5 eggs and let the water come to a boil. Once boiling, turn the heat down to medium and gently boil the eggs for 5 minutes. Remove from the water and immediately plunge into cold water to stop the cooking process.
- Meanwhile, in a large frying pan, cook the diced 4-6 rashers bacon until golden and crispy. Set aside on a plate lined with paper towel to drain any excess grease.
- To assemble, chop the cooked potatoes into bite-sized pieces and place into a large mixing bowl. Peel and chop the eggs and add to the bowl.
- Add the bacon, 1 cup mayonnaise, 2 tablespoons chopped fresh parsley and 1 tablespoon malt vinegar and mix well to combine. You can adjust the amount of mayonnaise if you want it creamier.
- Season with Salt to taste, adjusting the salt and malt vinegar until you reach the desired flavour.
- Transfer the potato salad to a serving bowl and serve immediately, or cover and refrigerate until ready to serve.
Notes
Potato hack! The packets of small white potatoes that I buy from the supermarket can be steamed directly in their packaging in the microwave for 8 minutes. This makes the preparation of this salad much quicker and easier plus the steaming method means the potatoes contain less water which gives the salad an overall better texture.
To boil the potatoes: place the potatoes in a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce the heat and simmer until fork-tender, about 15–20 minutes. Drain and let cool slightly until cool enough to handle.
Make ahead: you can cook the potatoes, eggs and bacon ahead of time and assemble later. This is a great option if you have a lot of cooking to do or are short on time.
Gluten free option: malt vinegar contains gluten, so swap it for red wine vinegar or white wine vinegar.
Nutrition
Calories: 497kcal | Carbohydrates: 30g | Protein: 10g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 397mg | Potassium: 796mg | Fiber: 4g | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 35mg | Calcium: 46mg | Iron: 2mg
