Egg free potato salad there is no other perfect summer barbecue side dish than this one. The allergen friendly potato salad is egg, dairy, gluten, mustard, and top 8 allergens free.
Why We Like This Recipe
Before allergies, very few of our kids liked potato salad. When I say very few, I really mean none of them. Since those days I have been sneaking potato salad into the meal plan more and more, especially in the summer as it is awesome for a picnic, party, or barbecue.
What happens now is the kids will go up for seconds and eat twice as much as I do. Why the change? Over the years I took our more German potato salad recipe that Rob made and reduced the vinegar so it wasn’t as strong for the kids and added LOTS of pickles and dill flavour. If your kids aren’t a fan of pickles this may not be the egg free potato salad recipe for you or you can omit the pickles, or swap them out with English cucumber.
- Baby, Gem, Red or Yellow Potatoes
- Vegan Mayonnaise
- Plant Milk
- White Wine Vinegar
- Dill Pickle
- Dill, dried
- Horseradish Paste
See recipe card for quantities.
The Ingredient Low Down
Baby, Gem, Red or Yellow Potatoes - a firmer less starchy potato works best in this recipe. Something like a new potato. The peels are kept on so a mix of potato colours will give a nice texture and look to the dish.
Onion - We usually use white onion or sweet vidalias out of preference with the kids. For an even milder onion flavour choose a scallion. A stronger flavour will come from a red onion. Scallions or green onions can also be used, if preferred for colour.
Vegan Mayonnaise - we like Mama Yo! Which is mustard free or Hellman's Vegan which contains mustard. Any kind can be used, including homemade with aquafaba, as long as it is safe for you. Some do contain soy so watch for that when choosing pre-made plant based mayos for this allergen friendly potato salad.
Plant Milk - your favourite kind will work.
Dill - dried or fresh can be used.
Horseradish Paste - to give a bit of a bite to this egg free potato salad we use horseradish paste. Check that your favourite is top 8 free as some can contain soy, egg, and dairy. It should be horseradish that has been blended to a paste or cream and not horseradish added to make a sauce like an aioli which are usually not top 8 free.
Turmeric - dried turmeric works the best in this recipe.
Instructions/Directions and Tips
1- Put potatoes in a pot of salted water that covers them by 1- 2 inches and set to simmer for 5-10 mins, until just fork tender.
2- Mix all except potatoes in a large bowl with a spoon to make dressing and put in the fridge to chill.
3- Drain the potatoes in a colander.
4- Put the colander in the hot empty pot in the sink and cover with a tea towel to steam for 5 mins.
5- Remove from the pot and let cool uncovered for 25 mins.
6- Bring out the large dressing bowl from the fridge and dump in cooled potatoes and mix well with a large spoon.
Hint: Do not cook the potatoes until they fall apart. It is better that the potatoes are cooked and firmer than those that fall apart as soon as they are mixed with the dressing. If the potatoes have been cooked more than is ideal lte them cool and then chill them before mixing to help them firm back up a bit.
White Wine Vinegar
If this kind of vinegar is not safe for you any other safe vinegar can be used like apple cider, rice wine, or spirit vinegar. Another alternative is to use freshly squeezed lemon juice. All that is needed is an acidic liquid to curdle and make a safe buttermilk.
Not everyone loves pickles (which seems odd to me as I am a die hard lover of pretty much anything vinagre-y and pickled). Leave out the pickle and it can be replaced with English cucumber, peeled and seeded field cucumbers or just simply omitted.
Sweet potatoes can be used in place of potatoes without any changes needed to the recipe.
For those who cannot have potatoes take one head of cauliflower core it and cut the florets into bite sized pieces. Steam the pieces until just able to be pierced by a fork but not mushy. It is better to have them firmer than softer. Let cool and follow the rest of the recipe as written but with cauliflower pieces in place of the potato.
Add in diced banana peppers and a drop or two of chilli oil, for spicier salad or replace regular garlic dills with spicy dills to add a hint of heat.
Loaded Baked Potato Flavour
Instead of dill and pickles leave them out and add bacon bits, dairy free cheddar cheese and change the onions to green onions/scallions. Mix them well as you do the original recipe and even try a spoonful of dairy free cream cheese-like spread.
Warm Potato Salad
If you are in a rush or if you are looking for more of a German style warm potato salad you can mix the salad when the potatoes have cooled a bit and are not piping hot and skip the chilling portion of the recipe. This only works for the first day as once the dressing hits the potatoes it will not reheat well.
If you are a lover of the slightly popping heat that is different from hot peppers. Use radishes to add that different kind of heat. Cut them thinly and depending on how big they are around in quarters, halves, or whole. Nice pink and red radishes will also give a gorgeous colour pop to the dish.
- Large Bowl - big enough to hold the salad once complete and allow for room to stir it without overflowing the bowl.
- Spoon - to stir the dressing and the potatoes into the dressing.
- Colander - We like one that can sit in or over the pot we cook our potatoes in to help them steam after draining.
- Tea Towel - to cover the potatoes whilst they steam.
- Knife and Cutting Board - for cutting ingredients.
- Measuring Cups and Spoons - for liquid and dry measurements.
Storage and Reheating Instructions
In a well sealing container store the leftover egg free potato salad for up to 3 days.
This allergen friendly potato salad is not suited to freezing.
No reheating is needed. It can be served warm the first day but this recipe does not reheat well due to the vegan mayonnaise.
Make this egg free potato salad ahead to save time if bringing it to a potluck or for a party. Making it the day before will help the salad set and the flavours to deepen and meld.
What To Serve With
This allergen friendly potato salad is really great served with Root Beer BBQ Ribs, Pulled Pork, Sloppy Joes and much more. It is an extremely versatile side dish that goes well with hot main courses or a sandwich. It is the perfect potluck or summer barbecue dish for large groups.
Other Recipes You May Enjoy
Egg Free Potato Salad - GF/DF/EF, Vegan, Top 8 Free
- Large Bowl
- Tea Towel
- Cutting board
- Measuring cups and spoons for liquid and dry
- 3 Lbs Baby Gem, Red or Yellow Potatoes, diced in ½ inch cubes
- 1 small Onion chopped finely
- 1 C Vegan Mayonnaise
- ¼ C Plant Milk with 1 tablespoon White Wine Vinegar to make vegan buttermilk
- ¼ C Dill Pickle finely minced (optional)
- 3 Tbsps Dill dried
- 1 ½ teaspoon Horseradish Paste
- ⅛ teaspoon Turmeric ground and dried
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- Put potatoes in a pot of salted water that covers them by 1- 2 inches and set to simmer for 5-10 mins, until fork tender.
- Mix all except potatoes in a large bowl with a spoon to make dressing and put in the fridge to chill.
- Drain the potatoes in a colander.
- Put the colander in the hot empty pot in the sink and cover with a tea towel to steam for 5 mins.
- Remove from the pot and let cool uncovered for 25 mins.
- Bring out the large dressing bowl from the fridge and dump in cooled potatoes and mix well with a large spoon. Serve warm or cold.
Dill- can be substituted for ⅓ cup fresh dill minced. The minced dill pickle is optional. We love it for the added texture and crunch. Horseradish paste- creamed horseradish or grated horseradish will work. Stay away from horseradish sauces, like a horseradish Mayo, as they may contain allergens.
Potatoes - red and yellow potatoes work the best. Starchy potatoes, like russets, aren’t well suited for this recipe. Baby, gem, or new potatoes could also be used.
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove