This potato salad with dill pickles is a classic. The dairy-free potato salad recipe is made with potatoes, boiled eggs, green onion, celery, and dill pickles combined with a dairy-free potato salad dressing with hints of dill and mustard. 

This gluten-free and dairy-free potato salad recipe is a perfect side salad to complement your favorite BBQ food. The traditional cold potato salad is best on a warm summer’s night, easy to take on picnics, and tastes just as good the following day for leftover lunches.

When I was young, I remember my mom making the best potato salad with dill pickles and a creamy dressing that I loved. My mom’s recipe inspires the ingredients in this potato salad. However, I made a dairy-free potato salad dressing using cashews which yields the best creamy potato salad dressing that is dairy-free. 

While I have a moderate sensitivity to dairy products, I am okay with eggs, so I included eggs in this potato salad with dill pickles. Plus, eggs are an excellent source of choline for the PEMT gene and are a crucial nutrient for me or anyone with mutations in the PEMT gene. 

If you prefer a vegan potato salad, omit the eggs, and you will still have a delicious dairy-free potato salad flavored with dill and pickles. I also love the freshness and crunch that comes from the chopped celery!

Ingredients for the Potato Salad With Dill Pickles

• 1 kg Yukon gold potatoes
• Eight boiled eggs
• 1 cup green onion
• Four large celery stalks
• Six large dill pickles

Dairy-free Potato Salad Dressing with Cashews

• 1 cup cashews
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp dijon mustard
• 2 tsp regular mustard
• 2 tsp dried dill
• 1/2 cup water

How to make the best potato salad with dill pickles

Put washed potatoes in a pot of water. Ensure the potatoes are fully covered, then bring to a boil, turn the heat on low and cook until tender, approximately 20-30 mins. Strain the water from the potatoes and set them aside to cool

Place eight eggs in boiling water and cook for 10 mins. Strain the water from the eggs, set aside to cool, then peel the eggshells off once cooled. 

Once potatoes and eggs are cool, peel the eggs and dice them into 1 cm cubes. Chop the potatoes into 1.5 cm cubes and place them in a large bowl. Finely chop celery, green onion, and dill pickle, add to the bowl, and stir.

To make the dairy-free potato salad dressing, place all the cashews, olive oil, lemon juice, dijon mustard, regular mustard, dill, and water into a large mason jar, then use an immersion blender to blend thoroughly. Mix in with the rest of the potato salad ingredients, then set in the fridge to chill as this healthy potato salad tastes best when served cold.

*Nutrition Tip ~ Cold potatoes are an excellent source of resistant starch that is a prebiotic fiber that is great for gut health. But if you have an overgrowth of bacteria in your small intestines, such as SIBO or dysbiosis, then potatoes may not be the best choice for you until you deal with the SIBO and get to the root cause as to why SIBO has developed.