Creamy Potato Salad (Dairy Free!)

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This Creamy Potato Salad is the perfect addition to any summer picnic! It’s one of my favorite recipes to create as it adds the perfect flavor combination and crunch to any meal.

Creamy Potato Salad Ingredients

This recipe is loaded with fresh and clean ingredients. Generally, we make this recipe during the summertime when our potatoes in the garden are in abundance. There is honestly nothing better than fresh veggies during the heat of the summer! We also like to use the organic brown mustard as it adds its own flare of flavor and nutrition to this dish.

Steps for Making this Recipe

This recipe makes the perfect addition to any picnic, barbeque, or family gathering during the summertime. However, you may also pair it as a flavorful side dish for any holiday party.

To prepare this recipe, first thoroughly wash your potatoes to scrub away any dirt. Then chop your potatoes into evenly cubed pieces and place within a medium sized pot; I prefer to keep the skin on for added texture. Cover the potatoes with an inch or two of cold water, this will help them cook more evenly. Bring the water to a rolling boil for 15-20 minutes or until the potatoes are tender and a fork can easily pierce the skin. Drain the potatoes and set aside to cool before mixing them in with the other ingredients. This will prevent the potatoes from becoming mushy. 

While your potatoes are boiling, place your eggs in a medium sized pot and cover the eggs with an inch or two of cold water. Bring the water to a rolling boil for 12-15 minutes. When the timer goes off, quickly strain the water from the pot and run cool water over the eggs to prevent them from cooking further. Once cooled, remove the shell and roughly chop the hard boiled eggs.

Lastly, combine all the ingredients together into a large bowl and mix well. You may consume the salad immediately. However, I recommend refrigerating for two hours before serving for optimal flavor.

Print Recipe

Creamy Potato Salad (Dairy Free!)

The Creamy Potato Salad is the perfect addition to any summer picnic! It is one of my favorite recipes to create as it adds the perfect flavor combination and crunch to any meal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Chill Time30 minutes mins

Total Time1 hour hr

Course: Side Dish

Cuisine: American

Servings: 6 servings

Ingredients

• 3 cups potatoes cut into ½ inch pieces
• 3 hard boiled eggs chopped
• ½ cup red onion minced
• fresh cilantro finely chopped
• 2 large dill pickles roughly chopped
• ¼ cup extra virgin olive oil
• 1 tablespoon organic brown mustard
• 1 tablespoon vinegar
• ½ teaspoon garlic minced
• black pepper

Instructions

• Wash and chop potatoes. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10-15 minutes, or until fork-tender. Drain and set aside to cool to room temperature.
• Meanwhile, place eggs in a pot, immersing in water. Place on high heat and boil for 12-15 minutes. Immediately strain the water from the eggs and run cold water over them. Let them cool off for a few minutes then peel the shell from the egg and roughly chop the hard boiled eggs, adding them to the large bowl.
• While the potatoes and eggs are cooking, mince the red onion, and chop the cilantro and dill pickle.
• Next, make the dressing. In a medium bowl, whisk together the extra virgin olive oil, brown mustard, vinegar, garlic, and black pepper.
• Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.
• Fold in the red onion, cilantro, and dill pickles. Cover and chill for at least 30 minutes. Enjoy!