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dairy free potato salad

Dairy Free Potato Salad


This recipe has been stuck in my brain for a long time now. Sometimes getting an idea from my head to paper and then to reality is the hardest part. I like to think it will be easy, but in a lot of ways creating a recipe is like designing something I haven’t seen before. Creating out of nothing. Looking at raw potatoes and telling them one day they’ll look like a delicious side dish everyone will rave about. I realize that sentence sounds like I talk to my food. Perhaps I shared too much. Dairy Free Potato Salad is something I’m very proud of, even if it did mean talking to a few potatoes to get there.

dairy free potato salad

From Potato To Salad

What constitutes a dish to be a salad? A certain quota of vegetables per bite? Does every salad need dressing? In the realm of salads, there aren’t many rules at all. Which is pretty freeing when you think about it. My children ate “salad” but in reality it had enough ingredients and a balance of carbs, protein & veggies that if that’s all they ate off their plate I was perfectly fine with that. Don’t tell them though. This mama doesn’t want all her secrets revealed.dairy free potato salad

Thaddeus says this is the best potato salad he’s ever eaten. High praise from a man who has likely eaten every potato salad offered to him. He loves potato salads. So do my kids. The expectations were pretty high and I knew right off the bat this dish wasn’t going to taste just like the one they’re used to that comes to family BBQs from the store.dairy free potato salad

Try it out. In fact, I suggest you make this with my marinated tri tip and lavender lemonade for a relaxed evening outside, enjoying one another’s company. Let the kids play until the sun goes down and talk about summer vacations you’d like to take.

Potato Salad

Category: Clean Eating, Kid Friendly, Real Food Recipes, Sides

Servings: 8 servings

dairy free potato salad


  • 4-6 gold or red potatoes
  • 3-4 hard boiled eggs
  • 2 T Dijon mustard, I use this one
  • 1/2 cup olive oil mayo or homemade like this one
  • 1 stalk celery
  • 1/2 red onion
  • 1/2 green bell pepper
  • 1/4 cup green onion, diced
  • 1 lb. bacon
  • 1/2 cup diced dill pickles
  • 1 T fresh dill
  • 1/4 cup crumbled goat cheese


  1. Begin by washing the potatoes and dicing them into bite size pieces. I keep the peels on, but you can peel the potatoes if you want.
  2. Boil the potatoes in water for 10 minutes, or until a fork can pierce them easily. Drain, and set aside.
  3. While they cook, prepare the veggies and dice the dill pickles.
  4. Peel the hard boiled eggs and slice them with a slicer like this or by hand.
  5. Heat a medium skillet to medium high heat and cook the bacon. Once done, let cool on a paper towel and crumble.
  6. While that is cooking, begin assembling the salad.
  7. Using a large bowl, mix the potatoes, veggies, pickles and eggs.
  8. Sprinkle in the dill and mustard.
  9. Now, using a rubber spatula or large wooden spoon, add in the mayonnaise.
  10. This may take a lot of stirring to incorporate the dry ingredients together with the wet ingredients.
  11. Last, add in the crumbled goat cheese and bacon pieces.
  12. Serve immediately or refrigerate for up to two days before eating. The flavors intensify the longer the dish refrigerates.
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