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.
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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.
Ingredients
- Baby, Gem, Red or Yellow Potatoes
- Onion
- Vegan Mayonnaise
- Plant Milk
- White Wine Vinegar
- Dill Pickle
- Dill, dried
- Horseradish Paste
- Turmeric
- Salt
- Pepper
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.
Substitutions
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.
Pickle-less
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 Potato
Sweet potatoes can be used in place of potatoes without any changes needed to the recipe.
Cauliflower
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.
Variations/Adaptations
Spicy
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.
Radishes
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.
Equipment
- 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
Storage
-Fridge
In a well sealing container store the leftover egg free potato salad for up to 3 days.
-Freezer
This allergen friendly potato salad is not suited to freezing.
Reheating
No reheating is needed. It can be served warm the first day but this recipe does not reheat well due to the vegan mayonnaise.
Top Tip
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
Herbes de Provence Roasted Potatoes
📖 Recipe
Egg Free Potato Salad - GF/DF/EF, Vegan, Top 8 Free
Print Recipe Pin Recipe Add to Collection Add to Shopping ListEquipment
- Large Bowl
- Spoon
- Colander
- Tea Towel
- Knife
- Cutting board
- Measuring cups and spoons for liquid and dry
Ingredients
- 3 Pounds Baby Gem, Red or Yellow Potatoes, diced in ½ inch cubes
- 1 Yellow Onion, small chopped finely
- 1 Cups Vegan Mayo, egg and soy free
- ¼ Cups Plant Milk with 1 tablespoon White Wine Vinegar to make vegan buttermilk
- ¼ Cups Dill Pickle finely minced (optional)
- 3 Tablespoons Dill dried
- 1 ½ teaspoon Horseradish Paste
- ⅛ teaspoon Turmeric ground and dried
- ½ teaspoon Sea Salt
- ¼ teaspoon Pepper
Instructions
- 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.
Notes
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.
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Food Safety
- 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
See more guidelines at USDA.gov.
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