Quick Dairy Free Dill Potato Salad

Finding a crowd-pleasing potato salad that works for guests with dairy restrictions can feel like an impossible task. After all, traditional potato salads rely heavily on sour cream or Greek yogurt for that creamy, tangy flavor we all love, and finding substitutes that actually taste good isn’t always easy.

Luckily, this dairy-free dill potato salad checks all the boxes: it’s creamy and flavorful without any dairy, comes together in under 30 minutes, and tastes even better than the traditional version. The secret is using cashew yogurt and plenty of fresh dill to create that classic potato salad taste everyone expects.

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to stick with waxy potatoes like Yukon Gold, red potatoes, or new potatoes rather than russets or other starchy varieties. Waxy potatoes hold their shape better after boiling and won’t turn mushy or fall apart when you toss them with the dressing. Red potatoes are a classic choice and you don’t even need to peel them – just give them a good scrub and you’re ready to go. If you can only find russets at the store, they’ll work in a pinch, but just be extra careful not to overcook them and handle them gently when mixing.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps, so here are some options:

• Potatoes: Yukon golds or red potatoes work best since they hold their shape nicely. Russets can get mushy, so if that’s all you have, just be gentle when mixing and don’t overcook them.
• Mayonnaise: Since this is dairy-free, stick with vegan mayo or another dairy-free mayo brand. You can also use all yogurt instead (1 cup total), but the texture will be lighter and tangier.
• Yogurt: Make sure you’re using dairy-free yogurt like coconut, almond, or soy-based. If you don’t have any, just use an extra 1/4 cup of mayo instead.
• Fresh dill: If you only have dried dill, use 2 tablespoons instead of 6, since dried herbs are more concentrated. Fresh parsley also works if you’re out of dill entirely.
• Red onion: White or yellow onions work just fine. You can also use green onions for a milder flavor – about 4-5 stalks, chopped.
• Mustard: Dijon, yellow, or whole grain mustard all work here. Pick whichever you have or prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with potato salad is overcooking the potatoes, which turns them mushy and makes your salad look more like mashed potatoes – start checking for doneness around the 15-minute mark by poking them with a fork, and drain them as soon as they’re tender but still hold their shape.

Dressing warm potatoes is another common error that leads to a watery, separated salad, so make sure to let them cool completely before mixing in your dressing.

Don’t forget to use dairy-free mayo and yogurt if you’re keeping this recipe truly dairy-free, and for extra flavor, try adding the dressing while the potatoes are still slightly warm (but not hot) so they absorb more of those dill and mustard flavors.

Finally, resist the urge to skip the chilling time – those 2 hours in the fridge allow all the flavors to blend together and give you a much better tasting potato salad.

What to Serve With Potato Salad?

Potato salad is a total crowd-pleaser at any backyard barbecue or picnic, and it pairs perfectly with just about anything you’d throw on the grill. I love serving it alongside burgers, hot dogs, or grilled chicken for a classic cookout spread. It also goes great with pulled pork sandwiches or ribs if you’re doing a barbecue feast. For a lighter meal, try pairing it with grilled fish or shrimp skewers, and don’t forget some corn on the cob or coleslaw to round out the plate.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 4 days. The flavors actually get better after sitting for a few hours, so it’s great to make this the night before a picnic or barbecue.

Serve: This salad tastes best when served cold or at room temperature. If you’ve had it in the fridge, you can let it sit out for about 15 minutes before serving to take the chill off. Give it a good stir before serving since the dressing might settle a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 25-30 g
• Fat: 110-125 g
• Carbohydrates: 220-240 g

Ingredients

For the potatoes:

• 2.5 lb potatoes (cut into 1-inch cubes for even cooking)

For the dressing:

• 1 red onion (finely diced into 1/4-inch pieces)
• 1 cup mayonnaise (I prefer Hellmann’s for this recipe)
• 8 tbsp fresh dill
• 1/4 cup yogurt (I use Forager Project unsweetened cashew yogurt)
• 3 tbsp mustard
• 1.5 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp celery seed (provides a subtle, classic earthy flavor)

Step 1: Prep the Potatoes and Start Cooking

• 2.5 lb potatoes

Peel the potatoes and cut them into 1-inch cubes, ensuring they’re relatively uniform in size so they cook evenly.

Place the cut potatoes in a large pot and cover completely with cold water.

Bring to a boil over high heat, then reduce to a simmer and cook for about 20 minutes until the potatoes are fork-tender but still hold their shape—they should not be mushy or falling apart.

Step 2: Prepare the Dressing While Potatoes Cook

• 1 red onion
• 8 tbsp fresh dill
• 1 cup mayonnaise
• 1/4 cup yogurt
• 3 tbsp mustard
• 1.5 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp celery seed

While the potatoes are cooking, finely dice the red onion into 1/4-inch pieces and chop the fresh dill.

In a large bowl, whisk together the mayonnaise, yogurt, mustard, and apple cider vinegar until smooth and well combined.

Stir in the garlic powder, salt, black pepper, and celery seed, mixing thoroughly to distribute the seasonings evenly.

This timing allows the dressing to meld slightly while you finish cooking the potatoes—I find this helps the flavors develop better than if you assemble everything at the last minute.

Step 3: Cool the Potatoes and Combine

• Cooked potatoes from Step 1
• Dressing mixture from Step 2
• Red onion from Step 2

Drain the cooked potatoes in a colander and spread them on a baking sheet or large plate to cool to room temperature—this typically takes 10-15 minutes.

Cooling them quickly stops the cooking process and prevents them from becoming mushy.

Once cooled, add the potatoes and diced red onion to the dressing bowl and gently fold everything together until the potatoes are evenly coated.

I like to fold gently rather than stir vigorously to keep the potato pieces intact and preserve their texture.

Step 4: Chill and Finish

• Potato salad mixture from Step 3
• Fresh dill for garnish

Transfer the potato salad to a serving bowl or storage container and refrigerate for at least 2 hours before serving.

This chilling time allows the flavors to fully meld and develop.

Just before serving, gently fold in most of the chopped fresh dill, reserving a small amount to sprinkle on top as a garnish for freshness and visual appeal.

Quick Dairy Free Dill Potato Salad

Delicious Quick Dairy Free Dill Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 55 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings 8 servings

Calories 1950 kcal

Ingredients

  

For the potatoes::

• 2.5 lb potatoes (cut into 1-inch cubes for even cooking)

For the dressing::

• 1 red onion (finely diced into 1/4-inch pieces)
• 1 cup mayonnaise (I prefer Hellmann's for this recipe)
• 8 tbsp fresh dill
• 1/4 cup yogurt (I use Forager Project unsweetened cashew yogurt)
• 3 tbsp mustard
• 1.5 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp celery seed (provides a subtle, classic earthy flavor)

Instructions

 

• Peel the potatoes and cut them into 1-inch cubes, ensuring they're relatively uniform in size so they cook evenly. Place the cut potatoes in a large pot and cover completely with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for about 20 minutes until the potatoes are fork-tender but still hold their shape—they should not be mushy or falling apart.
• While the potatoes are cooking, finely dice the red onion into 1/4-inch pieces and chop the fresh dill. In a large bowl, whisk together the mayonnaise, yogurt, mustard, and apple cider vinegar until smooth and well combined. Stir in the garlic powder, salt, black pepper, and celery seed, mixing thoroughly to distribute the seasonings evenly. This timing allows the dressing to meld slightly while you finish cooking the potatoes—I find this helps the flavors develop better than if you assemble everything at the last minute.
• Drain the cooked potatoes in a colander and spread them on a baking sheet or large plate to cool to room temperature—this typically takes 10-15 minutes. Cooling them quickly stops the cooking process and prevents them from becoming mushy. Once cooled, add the potatoes and diced red onion to the dressing bowl and gently fold everything together until the potatoes are evenly coated. I like to fold gently rather than stir vigorously to keep the potato pieces intact and preserve their texture.
• Transfer the potato salad to a serving bowl or storage container and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to fully meld and develop. Just before serving, gently fold in most of the chopped fresh dill, reserving a small amount to sprinkle on top as a garnish for freshness and visual appeal.