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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
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings

Ingredients

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

Instructions

  • Wash and chop small potatoes and red onion. Place red onions in a large bowl, set aside.
  • Place the chopped potatoes in a large pan, covering the potatoes in cool water. Place on high heat and boil for 15-20 minutes or until potatoes are tender. Drain potatoes and add them to the large bowl.
  • Place eggs in a pot, immersing the eggs 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 egg, adding them to the large bowl.
  • Add the remaining ingredients into the large bowl, mixing well. You may consume immediately or refrigerate for two hours for best results. Enjoy!