Make Dairy‐Free Potato Salad

Potato salad is a classic side dish for a reason--it's comforting, easy to make, and goes well with a number of dishes. If you're trying to cut out dairy or are just looking to reduce calories, you can still enjoy flavorful potato salad. Toss cooked potatoes with a fresh herb vinaigrette or an avocado and onion mixture. You can also make German potato salad that uses vinegar and bacon for a tangy, smoky flavor. You'll never miss the dairy!

Ingredients

Herbed Vinaigrette Potato Salad

• 2 pounds (0.9 kg) small, new potatoes
• 1 tablespoon salt
• 1/4 cup (60 ml) olive oil
• 1/3 cup (10 g) lightly packed fresh flat-leaf parsley, roughly chopped, plus more for garnish
• 1/3 cup (10 g) roughly chopped green onions, plus more for garnish
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 cloves garlic, roughly chopped
• Freshly ground black pepper, to taste
• 3 stalks celery, chopped

Makes 6 to 8 servings

Creamy Avocado Potato Salad

• 1 1/2 pounds (680 g) small Yukon gold potatoes
• 1 ripe avocado
• 2 tablespoons Dijon mustard
• 2 tablespoons diced red onion
• 2 tablespoons fresh dill, chopped
• 1/2 cup (75 g) cucumber, diced
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt or to taste
• Black pepper, to taste

Makes 4 to 6 servings

Warm German Potato Salad

• 1 to 1 1/2 pounds (453 to 680 g) new potatoes
• 1/4 pound (113 g) bacon
• 1 medium onion, coarsely chopped
• 1 stalk celery, chopped
• 1/2 teaspoon flour
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) cider vinegar
• Fresh snipped chives, optional garnish
• Minced parsley, optional garnish
• Hard boiled eggs, optional garnish

Makes 4 to 6 servings

Steps

Making Herbed Vinaigrette Potato Salad

1. Wash and slice the potatoes. Wash 2 pounds (0.9 kg) of small, new potatoes and gently scrub the skins. Carefully slice each potato into 1/4-inch (6 mm) rounds. Put the sliced potatoes into a large pot or Dutch oven and add 1 tablespoon of salt.
   • Thin-skinned potatoes like red or yellow potatoes work best for this recipe.
2. Cook the potatoes. Pour enough water into the pot to cover the potatoes by 1-inch (2.5 cm). Turn the heat on to high, so the water begins to boil. Turn the heat down to medium-low and let the water bubble gently. Simmer the potatoes for 5 to 6 minutes.
   • The potatoes should become tender once they've finished cooking.
3. Save some of the potato water and drain. Carefully scoop out 1/4 cup (60 ml) of the starchy potato water in the pot. Set it aside. Place a strainer or colander into the sink and drain the cooked potatoes into it. Put the potato slices into a large mixing bowl and set it aside.
   • The potato water will help the herb vinaigrette stick to the potatoes.
4. Measure out the herb vinaigrette ingredients. Pour 1/4 cup (60 ml) of olive oil, 1/3 cup (10 g) of lightly packed fresh flat-leaf parsley (roughly chopped), 1/3 cup (10 g) of roughly chopped green onions, 2 tablespoons of fresh lemon juice, 2 teaspoons of Dijon mustard, 2 cloves of roughly chopped garlic, and freshly ground black pepper (to taste) into a small food processor.
   • If you don't have a food processor, you can use a blender.
5. Blend the herb vinaigrette. Put the lid on the food processor and blend the vinaigrette until the herbs look like they're finely chopped. Open the lid or spout on top of the food processor and slowly pour in the reserved potato water. Put the lid back on or close the spout and continue to blend the vinaigrette until it's smooth.
   • The potato water will help bind the vinaigrette together.
6. Stir the vinaigrette into the potatoes. Pour the herb vinaigrette over the potatoes in your mixing bowl. Use a large spoon to stir the potatoes, so they're completely coated in the vinaigrette. Let the potatoes sit for 10 minutes. This will give them a chance to absorb the vinaigrette.
7. Chop celery and add it to the potato salad. Wash and chop 3 stalks of celery. Add the chopped celery to the herbed potato salad and stir the salad again. You can also sprinkle the salad with extra chopped parsley and green onions. Serve the herbed potato salad or chill it before you serve it.
   • You can store the potato salad in an airtight container for up to two days, although the flavor is best on the day you make it.

Making Creamy Avocado Potato Salad

1. Wash and cube the potatoes. Wash 1 1/2 pounds (680 g) of small, Yukon gold potatoes and gently scrub the skins. Cut the potatoes into bite-sized cubes and place them in a large pot or Dutch oven. Pour enough water into the pot to cover the potatoes by about 1-inch (2.5 cm).
   • If you prefer, you can cut the potatoes into thin slices instead of cubes.
2. Cook the potatoes. Turn the heat on to high, so the water begins to boil. Turn the heat down to medium-low and let the water bubble gently. Simmer the potatoes for about 10 minutes, so they become soft. Drain the potatoes and put them into a large serving bowl.
   • You could steam the potatoes in a steamer basket instead of boiling them.
3. Cut the vegetables. Slice 1 ripe avocado in half and remove the pit. Scoop the avocado flesh into a prep bowl. Dice a bit of red onion, so you get 2 tablespoons. Place this in the bowl with the avocado. You'll also need to dice 1/2 cup (75 g) of cucumber and put it in the bowl.
   • Don't worry about slicing or cubing the avocado, since you'll be mashing it.
4. Combine the dressing. Add the rest of the dressing ingredients to the prep bowl and use a fork to mash the ingredients together. The avocado should thin out and hold the dressing together. You'll need to add:
   • 2 tablespoons Dijon mustard
   • 2 tablespoons fresh dill, chopped
   • 1 teaspoon fresh lemon juice
   • 1/4 teaspoon salt or to taste
   • Black pepper, to taste
5. Toss the potatoes with the dressing. Scoop the avocado dressing onto the cooked potatoes in the serving bowl. Use a large spoon to gently stir the salad together. The potatoes should be coated with the dressing.
   • Avoid making this recipe too far in advance, since the avocado may make the dressing turn brown if it sits for very long.

Making Warm German Potato Salad

1. Wash and slice the potatoes. Wash 1 to 1 1/2 pounds (453 to 680 g) of small, new potatoes and gently scrub the skins. Carefully slice each potato into 1/4-inch (6 mm) rounds. Put the sliced potatoes into a large pot or Dutch oven and pour enough water into the pot to cover the potatoes by about 1-inch (2.5 cm).
   • Thin-skinned potatoes like red or yellow potatoes work best for this recipe.
2. Cook the potatoes. Turn the heat on to high, so the water begins to boil. Turn the heat down to medium-low and let the water bubble gently. Simmer the potatoes for 5 to 6 minutes.The potatoes should become tender once they've finished cooking. Drain the potatoes and put them into a large serving bowl.
   • You should have about 4 cups of sliced, cooked potatoes.
3. Fry the bacon. Put 1/4 pound (113 g) of bacon into a skillet or frying pan. Cook the bacon over medium-high heat for several minutes, so that it becomes almost crunchy. Chop the bacon and transfer it to a prep bowl.
   • The time it takes to fry the bacon will depend on how thick your bacon is sliced.
4. Saute the onion and celery. Chop one medium onion into rough pieces and add it to the skillet that you cooked the bacon in. Chop one celery stalk and add it to the pan. Stir and cook the vegetables for about 7 to 8 minutes. Transfer them to the prep bowl that has the bacon.
   • The onion should become translucent and soft.
5. Create a quick roux. Carefully pour out the bacon fat from the skillet, but leave about one tablespoon of fat. Stir in 1/2 teaspoon of flour, 1/2 teaspoon of sugar, 1 teaspoon of salt, and 1/8 teaspoon of pepper. Continue to cook the roux over medium heat for about one minute.
   • You can discard the bacon fat or save it for another use.
6. Stir vinegar and water into the roux. Make a hot dressing by stirring 1/2 cup (120 ml) of water and 1/2 cup (120 ml) of cider vinegar into the roux (flour and bacon mixture) in the skillet. Keep cooking the mixture until it thickens a little. This should only take a minute or two. Turn off the heat.
7. Combine the warm German potato salad. Stir the chopped bacon and sauteed vegetables into the hot dressing. Pour the dressing over the sliced, cooked potatoes. Use a large spoon to gently stir the potato salad, so it's completely combined. You can garnish the warm potato salad with:
   • Fresh snipped chives
   • Minced parsley
   • Hard boiled egg slices

Things You'll Need

• Measuring cups and spoons
• Digital scale
• Large pot or Dutch oven
• Strainer or colander
• Knife and cutting board
• Skillet
• Small food processor or blender
• Tongs
• Serving bowl
• Prep bowls
• Spoon

Sources and Citations

See also

• Make Potato Salad