Amish Potato Salad (Dairy-Free)

This Amish Potato Salad is a lighter and healthier take on the traditional side dish. This Vegan potato salad will surprise both meat and non meat-eaters at your next BBQ!

*Originally published July 3, 2021 and updated with new copy and photos 3/22/22.

Who doesn't love a classic Potato Salad? I know for me that it is one of my favorite dishes to eat at a BBQ. I love how creamy the potatoes are and to be honest, I love the mayonnaise dressing. Is that crazy to admit? One thing that I love most about this Amish Potato Salad is that it is plant-based and healthy and everyone will enjoy it. I shared this at my family BBQ the other night and I have a family full of dairy-loving, meat-eaters. Not a single one of them knew that it was vegan and every single one of them ate it up! It was a total hit so I can't wait to share this recipe with you today!

For some other delicious recipes that are perfect for a BBQ, check out this Mediterranean Cucumber Salad, this Amish Broccoli Salad, this Bright and Fresh Lemon Orzo Salad, this Easy Air-Fryer Beyond Burger or this Easy Creamy Whole30 Coleslaw!

What Makes This The Best Amish Potato Salad?

• Dairy and Egg-Free- The best part about this Amish Potato Salad is that it is Dairy and Egg-free. That means it is perfect for those with allergies or those sensitive to dairy.
• Quick and Easy- This potato salad is quick and easy to make, a lot of time is it just chilling in the refrigerator getting cold!
• Texturally delicious- I added a lot of different textual elements to this potato salad to keep it exciting. The potatoes and dressing give it creaminess, but the bell peppers and onions sweep in to give it a crunch.

Ingredient Notes

• Yellow Potatoes- The best potatoes to use when making potato salad are Yukon Gold Potatoes. You want a potato that holds it's shape well and doesn't turn to mush. We are not making mashed potatoes.
• Bell Pepper- For the crunch factor, I added a red bell pepper. The red bell pepper has a sweet, mild flavor that is perfect in this recipe.
• Red Onion- The purpose of the red onion in this recipe is to lend a sweet and tangy bite to the dish and to add flavor. I like red onions in raw dishes because they don't have the sharpness that yellow onions do and they are much sweeter.
• Vegan Mayonnaise- The base of the dressing is vegan mayonnaise. My favorite type of vegan mayonnaise to use is this kind from Primal Kitchen. It is vegan, gluten-free, Whole30 and Paleo.
• Kala Namak salt- This is the most important and secret ingredient. Kala Namak Salt is a black salt that comes from India. It has a distinct flavor and taste that smells like sulfur or eggs. This is the perfect salt to add to vegan dishes to give it an egg flavor. Since we aren't using hard boiled eggs in this recipe, we will be using this salt to bring the flavor.

See the recipe card for the full ingredient list and quantities.

Instructions

• Add the potatoes to a large pot of cold water and bring to a boil.
• Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork. Drain and set aside until cool enough to handle.
• While the potatoes are cooling, dice the onion, bell pepper, celery and pickles. You want to dice them into small, bite-sized pieces.

• Peel the skins from the potatoes and cut them into ¾ inch square pieces. Transfer the cooled potatoes to a large mixing bowl and add the diced vegetables.
• In a medium bowl, mix the vegan mayonnaise, yellow mustard, apple cider vinegar, pepper, and Kala Namak salt.
• Fold into the potato mixture and season with more salt and pepper to taste.
• Chill for at least 2 hours or overnight before serving.

Hint: Cool the potatoes quickly by pouring the potatoes into a colander and then setting the colander in an ice bath.

Substitutions

• Mayonnaise - Feel free to add half vegan sour cream/half vegan plain greek yogurt in place of the vegan mayonnaise
• Bell Peppers -If you prefer to keep this nightshade free, leave out the bell peppers.
• Relish - If you don't have gherkins on hand but do have relish, feel free to swap out the pickles for ¼ cup relish.

Variations

• Fresh Herbs - Brighten this potato salad up by adding some fresh herbs such as dill, parsley or chives!
• Vegan Cheese - Add some vegan cheddar shreds for a fun twist on this potato salad.
• Red Potatoes - Instead of Yukon gold potatoes, try red potatoes instead and leave their skins on for a more colorful potato look.

For another delicious side dish, check out this Ancient Grain Bowl with Roasted Vegetables!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Glass Mixing Bowls
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife
• Colander

Storage

Store the potato salad for up to 5 days in the refrigerator. I always like to store mine in an airtight container as it keeps it fresh the longest.

I would not recommend freezing this potato salad because when it is defrosted, it will not have the same texture. The texture of defrosted potatoes is somewhat soggy, and they may even look a bit gray.

Top Tips

• Try to dice all your vegetables in a consistent size. You don't want to get a huge bite of bell pepper and at the same time not be able to taste the pickle.
• The potatoes will soak up the sauce the longer that it sits in the fridge so while it may look like a lot of dressing when you add it, it will soak up and give it that creamy texture.
• Cool the potatoes quickly after boiling by adding them to a colander and then placing the colander inside of a large bowl filled with ice water.

Other Great BBQ Recipes You Will Love!

• Mushroom Pulled Pork
• Easy Creamy Whole30 Coleslaw
• Vegan Gnocchi Potato Salad
• White Bean Teriyaki Burgers
• Warm Basil Pesto Potato Salad
• Spicy and Fresh Watermelon Salad
• Lions Mane Crab Cakes

Amish Potato Salad (Dairy-Free)

kaydimaggio

This Amish Potato Salad is a lighter and healthier take on the traditional side dish. This Vegan potato salad will surprise both meat and non meat-eaters at your next BBQ! 

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 10 servings

Calories 155 kcal

Ingredients

  

1x2x3x

• 4 pounds Baby Yukon Gold Potatoes
• 1 Red bell pepper
• 1 Red Onion
• 3 stalks Celery
• 1 cup Gherkin Pickles
• 1 cup vegan mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon Kala Namak salt
• ½ teaspoon Pepper

Instructions

 

• Add the potatoes to a large pot of cold water and bring to a boil.
• Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork. Drain and set aside until cool enough to handle.
• While the potatoes are cooling, dice the onion, bell pepper, celery and pickles. You want to dice them into small, bite-sized pieces. 
• Peel the skins from the potatoes and cut into ¾ inch square pieces. Transfer the cooled potatoes to a large mixing bowl and add the diced vegetables.
• In a medium bowl, mix the vegan mayonnaise, yellow mustard, apple cider vinegar, pepper and kala namak salt.
• Fold into the potato mixture and season with more salt and pepper to taste. 
• Chill for at least 2 hours or overnight before serving.

Notes

• Try to dice all your vegetables in a consistent size. You don't want to get a huge bite of bell pepper and at the same time not be able to taste the pickle.
• The potatoes will soak up the sauce the longer that it sits in the fridge so while it may look like a lot of dressing when you add it, it will soak up and give it that creamy texture.
• Cool the potatoes quickly after boiling by adding them to a colander and then placing the colander inside of a large bowl filled with ice water. 

Nutrition

Serving: 1servingCalories: 155kcalCarbohydrates: 18.6gProtein: 1.8gFat: 8.6gSodium: 461mgFiber: 2.7gSugar: 2.1g

Keyword Gluten Free, side dish, Vegan

Tried this recipe?Let us know how it was!

Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.