Our dairy-free potato salad with dill recipe is the perfect dish to contribute to the BBQ this summer. We 86’d the mayo in this recipe, for all our dairy-free friends.

This delectable cold salad is the perfect companion for a bacon jalapeño burger or juicy grilled brats and we’re not even ashamed to admit that we’d eat this all by itself as a main course—we totally did!

To insure the potatoes are infused with the delicious, tangy vinaigrette dressing, be sure to combine them while they’re hot! Warm potatoes are like a sponge and will absorb the flavor much better. Enjoy!

A delicious dairy-free potato salad, served on a plate and ready to enjoy.

Dairy-Free Potato Salad with Dill Recipe

Dairy-free potato salad with dill recipe is perfect to bring to the BBQ! This cold salad is a perfect companion for burgers or brats.


Yield: 10 servings
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  • Rinse potatoes under cold water to remove any dirt still clinging to them. Fill a large saucepan half way with water and add the salt.
  • Cut potatoes into bite-sized pieces and place them in the pan of water. Place over high heat and bring to a boil. Cook until cooked through but still firm 8-10 minutes.
  • Meanwhile, in a medium sauté pan heat ¼ cup olive oil over medium low heat. Add onion and cook 3 minutes then add garlic and sauté 1 minute more. Turn off heat and add fresh thyme and dill. Set aside.
  • In a large bowl combine white wine, chicken broth, green onions, mustard, white wine vinegar, salt and pepper. Whisk to combine thoroughly.
  • When potatoes are cooked but still firm, drain in a colander. Allow to sit for 2 minutes to completely drain. Pour hot potatoes into large bowl (holding the wine mixture) then pour warm onions over top. Mix gently but thoroughly. Try not to break up the potatoes for a nicer presentation. Allow salad to sit for 30 minutes so potatoes can absorb the dressing.
  • Serve warm or at room temperature.


Use the rest of your Dijon mustard making baked honey mustard chicken? No sweat! Regular ol’ mustard will do the trick.
Calories: 192kcal, Carbohydrates: 30g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 792mg, Potassium: 866mg, Fiber: 3g, Sugar: 2g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!

Dairy-Free Potato Salad Recipe