10 Flavorful Dairy-Free Potato Salad Recipes Under 250 Calories

Dairy-Free Potato Salad Recipes

If you’re looking to enjoy a delicious potato salad without the calories from dairy, you’re in the right place! Here are ten tasty recipes that are all under 250 calories, proving that satisfying flavors can thrive without traditional ingredients. Get ready to whip up some crowd-pleasers that everyone can dig into, no matter their dietary choices!

Classic Dairy-Free Potato Salad: Potatoes, Vegan Mayo, Dijon Mustard.

Classic dairy-free potato salad with diced potatoes, vegan mayo, and mustard

This classic dairy-free potato salad is a refreshing twist on a beloved favorite. With creamy vegan mayo and zesty Dijon mustard, it packs a punch of flavor while keeping things light and healthy. Perfect for summer barbecues or as an easy vegan lunch, this potato salad is sure to please everyone at the table.

Simple to make, it combines tender potatoes with aromatic herbs and spices for a delightful dish that fits into dairy-free and gluten-free diets. It’s a great addition to any potluck or picnic, allowing you to enjoy the comforting taste of potato salad without the calories. Enjoy this dish as part of your next Potato Party!

Ingredients

  • 2 pounds of potatoes, peeled and diced
  • 1/2 cup vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup red onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Make the Dressing: In a bowl, mix the vegan mayonnaise and Dijon mustard until well combined.
  3. Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, red onion, celery, and dill. Pour the dressing over the potato mixture and gently toss to coat.
  4. Season: Add salt and pepper to taste, adjusting according to your preference.
  5. Chill: Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Avocado Potato Salad: Potatoes, Avocado, Lemon Juice.

A bowl of avocado potato salad featuring diced potatoes and colorful vegetables.

This Avocado Potato Salad is a creamy and satisfying dish, perfect for a light meal or side at your next BBQ. With the rich flavor of ripe avocados and a splash of lemon juice, it delivers a refreshing taste that pairs beautifully with tender potatoes. Plus, it’s super simple to whip up, making it an ideal option for those looking for easy vegan lunch ideas.

This vegan potato salad is not only delicious but also packs in nutrients without the heaviness of traditional mayonnaise-based recipes. It’s a fantastic choice for your summer gatherings or potlucks, offering a cool and creamy texture that everyone will love. Give it a try at your next potato party!

Ingredients

  • 2 large potatoes, peeled and diced
  • 1 ripe avocado, mashed
  • Juice of 1 lemon
  • 1/4 cup diced red onion
  • 1/2 cup diced bell pepper
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, mashed avocado, lemon juice, diced onion, and diced bell pepper.
  3. Mix gently until well combined. Season with salt and pepper to taste.
  4. Garnish with fresh cilantro if desired. Serve chilled or at room temperature.

Spicy Sriracha Potato Salad: Potatoes, Vegan Mayo, Sriracha Sauce.

A bowl of spicy Sriracha potato salad garnished with herbs.

This Spicy Sriracha Potato Salad is an exciting twist on a classic dish. The creamy texture of vegan mayo blends beautifully with the zing of Sriracha, creating a delightful heat that brings your taste buds to life. It’s simple to whip up, making it a perfect addition to any summer gathering or a quick weekday meal.

Ingredients

  • 4 medium potatoes, diced
  • 1/4 cup vegan mayo
  • 2 tablespoons Sriracha sauce (adjust to taste)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and allow to cool.
  2. In a large bowl, combine vegan mayo, Sriracha, apple cider vinegar, garlic powder, salt, and pepper to create the dressing.
  3. Add the cooled potatoes to the dressing, mixing gently until well coated.
  4. Chill in the refrigerator for at least 30 minutes to let the flavors meld.
  5. Before serving, garnish with fresh cilantro and additional Sriracha if desired.

Herb-Infused Potato Salad: Potatoes, Olive Oil, Fresh Parsley.

A bowl of herb-infused potato salad with diced potatoes and fresh parsley.

This herb-infused potato salad is a delightful twist on a classic side dish. The combination of tender potatoes, rich olive oil, and fresh parsley creates a refreshing and vibrant flavor. It’s simple to make and perfect for those looking for an easy vegan lunch or a light salad to accompany any meal.

With its clean and earthy taste, this dairy-free potato salad shines at barbecues or as part of a picnic spread. It’s also great for meal prep, making it a fantastic option for vegan weeknight meals. Enjoy this deliciously simple recipe that’s not only satisfying but also healthy!

Ingredients

  • 2 pounds baby red potatoes, washed and diced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10-15 minutes, or until fork-tender. Drain and let cool.
  2. Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, garlic powder, salt, and pepper.
  3. Combine Ingredients: In a large mixing bowl, add the cooled potatoes and pour the dressing over them. Toss gently to coat.
  4. Add Herbs: Fold in the fresh parsley until evenly distributed.
  5. Serve: Chill the potato salad in the refrigerator for at least 30 minutes before serving. Enjoy as a refreshing side or snack!

Cilantro-Lime Potato Salad: Potatoes, Olive Oil, Lime Juice.

A bowl of cilantro-lime potato salad garnished with lime and cilantro.

This Cilantro-Lime Potato Salad is a refreshing twist on the classic dish. The combination of tender potatoes, zesty lime juice, and fragrant cilantro creates a vibrant flavor profile that’s both light and satisfying. With minimal ingredients, it’s straightforward to whip up, making it perfect for quick lunches or summer BBQs.

Not only is this a great side for grilled meats, but it’s also a fantastic option for vegan weeknight meals. Enjoy it chilled or at room temperature, as it brings a burst of freshness to any gathering. Plus, it’s a gluten-free potato salad that everyone can enjoy!

Ingredients

  • 2 pounds baby potatoes, halved
  • 1/4 cup olive oil
  • Juice of 2 limes
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
  2. Prepare the Dressing: In a mixing bowl, whisk together the olive oil, lime juice, garlic powder, salt, and pepper until well combined.
  3. Toss Everything Together: In a large bowl, combine the cooled potatoes and cilantro. Pour the dressing over the potatoes and gently toss to coat.
  4. Chill and Serve: Allow the potato salad to chill in the refrigerator for at least 30 minutes before serving for the flavors to meld. Enjoy your refreshing summer recipe!

Roasted Garlic Potato Salad: Potatoes, Olive Oil, Roasted Garlic.

A bowl of roasted garlic potato salad with herbs and spices.

This roasted garlic potato salad is a delightful twist on the classic. With tender potatoes tossed in aromatic roasted garlic and a drizzle of olive oil, it brings a rich, savory flavor to your plate. It’s light yet satisfying, making it a perfect side for any meal or a great addition to your summer BBQ.

The best part? It’s super easy to whip up! You can have this dish ready in no time, and it’s a fantastic option for those looking for delicious vegan and dairy-free recipes. Plus, it fits right into gluten-free potato salad options, making it a crowd-pleaser for everyone.

Ingredients

  • 2 pounds of baby potatoes
  • 4 tablespoons olive oil
  • 1 head of garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for about 30 minutes until soft and fragrant.
  2. While the garlic is roasting, wash the baby potatoes and cut them in halves or quarters, depending on their size. Boil them in salted water for 10-15 minutes until tender, then drain.
  3. In a large bowl, combine the boiled potatoes, remaining olive oil, roasted garlic (squeezed from the skin), salt, and pepper. Toss gently to coat.
  4. Add the lemon juice and chopped parsley, mixing until everything is well combined.
  5. Let the salad cool slightly, then serve warm or chilled. Enjoy your light and refreshing vegan potato salad!

Mediterranean Potato Salad: Potatoes, Olive Oil, Kalamata Olives.

Bowl of Mediterranean potato salad with potatoes, Kalamata olives, and herbs.

This Mediterranean Potato Salad is a delightful mix of flavors that brings a taste of the sun-soaked coast right to your plate. With tender potatoes, rich olive oil, and briny Kalamata olives, it’s not just refreshing; it’s also easy to whip up for any occasion. Perfect as a simple side dish or a light main, this salad is ideal for summer gatherings or casual lunches.

The combination of ingredients makes each bite burst with flavor. The creamy potatoes are balanced by the tangy olives, while olive oil adds a smooth richness. Plus, it’s a fantastic option for those looking for dairy-free salads and gluten-free recipes side dishes. Enjoy this dish as part of your BBQ vegan spread or as an easy vegan lunch!

Ingredients

  • 4 medium potatoes, peeled and diced
  • 1/4 cup olive oil
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Cook the Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Dressing: In a bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Combine Ingredients: In a large bowl, add the cooled potatoes, Kalamata olives, cherry tomatoes, and parsley. Pour the dressing over and toss gently to combine.
  4. Chill and Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy your Mediterranean Potato Salad as a light salad for any meal!

Sweet Potato Salad: Sweet Potatoes, Olive Oil, Red Onion.

A colorful bowl of sweet potato salad with red onions and herbs.

This sweet potato salad is a delightful twist on the classic. The combination of roasted sweet potatoes, tangy red onions, and a drizzle of olive oil creates a light yet satisfying dish. It’s perfect as a side for BBQs or as a refreshing option for summer meals.

Not only is this salad delicious, but it’s also super easy to whip up. With minimal prep time, you can have a colorful and nutritious addition to your table that fits seamlessly into any vegan or gluten-free menu.

Ingredients

  • 4 cups sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1/2 red onion, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh herbs (like parsley or cilantro) for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, garlic powder, salt, and pepper in a large bowl until well coated.
  3. Spread the sweet potatoes on a baking sheet and roast for about 25-30 minutes, or until they are tender and slightly caramelized.
  4. Remove from the oven and let cool for a few minutes. Mix in the sliced red onion.
  5. Serve warm or chilled, garnished with fresh herbs.

Pesto Potato Salad: Potatoes, Pesto, Cherry Tomatoes.

A bowl of Pesto Potato Salad with cherry tomatoes and basil leaves.

This Pesto Potato Salad is a delightful twist on a classic dish that’s perfect for summer gatherings or as a light meal. With the creamy texture of the potatoes paired with the vibrant flavor of basil pesto and the freshness of cherry tomatoes, every bite is a celebration of taste. Plus, it’s incredibly easy to whip up, making it a great option for anyone looking to enjoy dairy-free salads without the fuss.

This salad is not only delicious but also healthy, keeping it under 250 calories per serving. It’s a fantastic choice for BBQs or picnics, ensuring you have a satisfying side that stands out. Let’s get to the recipe!

Ingredients

  • 2 cups baby potatoes, halved
  • 1/4 cup basil pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Boil the Potatoes: In a pot of salted water, boil the baby potatoes until tender, about 10-15 minutes. Drain and let cool.
  2. Mix Ingredients: In a large bowl, combine the cooled potatoes, basil pesto, and cherry tomatoes. Drizzle with olive oil, and season with salt and pepper.
  3. Toss and Serve: Gently toss everything together until well coated. Garnish with fresh basil leaves before serving. Enjoy your light and refreshing summer salad!

Cucumber Dill Potato Salad: Potatoes, Olive Oil, Fresh Dill.

A bowl of cucumber dill potato salad with diced potatoes, cucumber, and fresh dill.

This Cucumber Dill Potato Salad is a refreshing twist on the classic dish, perfect for summer gatherings or a light vegan lunch. With its crisp cucumber and fragrant dill, it offers a burst of flavor in every bite. Plus, it’s simple to prepare, making it an ideal choice for busy weeknights or BBQs.

This dairy-free potato salad is not only satisfying but also light, keeping it under 250 calories per serving. The olive oil adds a rich, smooth texture, while the fresh dill gives it a herbaceous kick that complements the potatoes beautifully. Serve it chilled for a delightful addition to any meal!

Ingredients

  • 2 cups potatoes, diced
  • 1 cup cucumber, diced
  • 2 tablespoons olive oil
  • 1/4 cup fresh dill, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Boil the diced potatoes in salted water until fork-tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, diced cucumber, and fresh dill.
  3. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.
  4. Refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Serve chilled and enjoy your refreshing dairy-free potato salad!
Dairy-Free Potato Salad Recipes
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