This egg and dairy free potato salad is free of the most common allergens but is still as good as the classic side dish.
My son's birthday is in July so every year we have a little get together with family to celebrate. The menu has often included grilled burgers, watermelon or some other fruit, and fresh veggies. What was missing? Well, the side dish that goes perfectly with an outdoor barbecue. Potato salad!
🥔 The ingredients
Potato salad typically includes mayonnaise which is made with egg yolks. Some recipes use yogurt to reduce the amount of mayo used making it a lower fat option.
For those with dairy and egg allergies or who are following a vegan diet, these ingredients are off the table, literally.
To make a delicious potato salad without eggs and dairy, the key is finding an egg free mayonnaise.
When I first made this dish, egg free mayo was limited to Spectrum brand. Spectrum still makes an egg free, vegan mayonnaise but it does contain soy.
Another option that is soy and egg free is Follow Your Heart Veganaise. Ingredients include
Expeller-Pressed High-Oleic Safflower Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Pea Protein, Sea Salt, Mustard Flour, Lemon Juice.
The egg free mayo that I find to be most available at the regular grocery store is Hellman's Vegan Mayo. I think the texture and taste are very similar to regular mayonnaise. Not only that, but it is another soy free option!
The ingredients include:
Sunflower Oil, Water, Modified Food Starch (Potato, Corn), Distilled Vinegar, Contains 2% Or Less Of Each Of The Following: Sugar, Salt, Lemon Juice Concentrate, Sorbic Acid And Calcium Disodium Edta (Used To Protect Quality), Natural Flavor, Paprika Extract.
For more egg free mayo options, visit the Egg Substitutes page.
🔪 Recipe tips
To make this dish, you start with potatoes! I use russet potatoes even though I have read this isn't the best choice because they tend to fall apart. I just make sure not to overcook them and they're just fine.
Scrub the potatoes well to get off all the dirt. If you don't like peelings in your potato salad, you can easily peel them after they are cooked. I personally hate peeling potatoes so I like to take the easy way out!
Cut the potatoes in half, put them in a large pot, and cover with cold water. This will help them to cook evenly. Bring the water to a boil and then reduce the heat to low. Cover the pot and let the potatoes simmer for about 20 minutes.
The trick to a good potato salad is to not overcook the potatoes. You want the potatoes to be firm but not mushy. If you can insert a knife into the potato fairly easily, they are ready. You want to avoid cooking them so much that the potato breaks apart.
When the potatoes are tender (but not mushy!), drain them and let them cool. You can put them in a bowl and place them in the refrigerator to speed up this process. Once they're cool, you can peel them. The peelings will come off pretty easily with a little help of a paring knife.
Next, cut up the potatoes into 1 inch cubes. Now you're ready to add the rest of the ingredients!
If you really want to avoid using a lot of dishes, you can just throw the remaining ingredients right into the bowl with the potatoes and mix it all up. The more you mix the salad, the more the potatoes break down so it's better to mix up the mayo and seasonings separately and pour over the potatoes, onion, and celery to mix.
This is best served an hour or two after making (overnight is even better!) You can garnish with a little sprinkle of paprika if you'd like!
🎉 Birthday party menu
Looking for some summertime menu inspiration? This is one of our birthday celebration menus:
- Hamburgers on buns or in a lettuce wrap
- Potato salad (duh!😄)
- Watermelon cubes
- Veggie tray with carrots, sliced peppers, broccoli, cauliflower, and cherry tomatoes
- Allergy free birthday cake!
Egg and Dairy Free Potato Salad
- 2 pounds russet potatoes about 4 large
- 3 ribs celery finely chopped
- ¼ cup onion finely chopped
- 1 cup egg free mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon granulated sugar
- 2 teaspoons mustard
- 1 tablespoon vinegar
- ½ teaspoon pepper
- 1 teaspoon celery seed
- Salt to taste
- Bring a large pot of water to boil. Add salt and potatoes and cook over medium low heat until tender but firm, about 15 minutes. Drain water, allow potatoes to cool. Remove the peelings, if desired, and chop into pieces (about 1 inch square). Place potatoes, celery and onion in a large bowl and combine.
- In a medium bowl, combine the "safe" mayonnaise, relish, sugar, mustard, vinegar, pepper, celery seed and salt. Add the dressing mixture to the potatoes, onion and celery and mix until they are coated with dressing. Refrigerate for two hours before serving (overnight would be even better) Before serving, sprinkle the top with paprika if desired.