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My delicious and creamy garlic potato salad recipe is dairy free. Buttery Yukon Gold potatoes paired with dairy free sour cream, fresh garlic, and parsley. A splash of lemon juice adds a zesty twist to this tasty side dish. No one will believe this garlic potato salad is healthy and low fat!
In the summertime I love to try new seasonal side dishes. Potato salad reminds me of backyard parties and picnics. However, the stereotypical potato salad we were raised on is loaded with dairy and mayonnaise. While I love me some mayo, I wanted to create a lighter version of the traditional potato salad. My garlic potato salad is made with dairy free sour cream which contains just a fraction of the fat in typical potato salad dressings.
The combination of dairy free sour cream, minced garlic, zesty lemon juice and fresh (or dried) parsley creates the perfect combination. Buttery yukon gold potatoes are a delicious vehicle for this combination. Allowing the ingredients to chill in the refrigerator before serving enhances the flavors. Plus, cold garlic potato salad is the best kind of potato salad! If you love potato recipes be sure to check out my roasted sweet potato recipe!
INGREDIENTS
- Yukon Gold Potatoes: I personally love the buttery flavor of yukon gold potatoes for garlic potato salad, however redskin potatoes will work as well. I left the skin on my potatoes because I like the texture it adds, however you can peel your potatoes if you prefer.
- Dairy Free Sour Cream: I used Simple Truth Organic Plant Based Sour Cream Alternative. I believe Simple Truth Organic is a Kroger brand. This sour cream alternative is made from beans, oats and coconut oil. The flavor is strikingly similar to sour cream and the texture is exactly the same as regular sour cream. Here is another sour cream substitution. You can also use dairy free plain Greek yogurt if you cannot find df sour cream. If you eat dairy you can also use regular sour cream or regular Greek yogurt.
- Garlic: You cannot make garlic potato salad without fresh garlic! I know some people prefer to use jarred minced garlic, however I do not think jarred garlic carries the same flavor as fresh garlic. I recommend using 3-4 large cloves of fresh, minced garlic in this recipe.
- Lemon Juice: Fresh squeezed lemon juice brightens all of the flavors and thins the sour cream dressing.
- Parsley: The addition of herbs adds a fresh flavor and a pop of color. I used dried parsley, however fresh parsley would be delicious. If using fresh parsley you may want to decrease the amount used as fresh parsley is much more flavorful than dried parsley.
- Salt: Potatoes NEED salt and pepper. Depending on what kind of sour cream you use, you may need to adjust the salt in this recipe. If your sour cream is bland you will need to add more salt. I prefer to use Himalayan sea salt in my recipes opposed to regular iodized table salt.
- Pepper: A pinch of ground black pepper enhances all of the flavors in this recipe.
INSTRUCTIONS
- Rinse and scrub your potatoes. Peel if desired. Next, dice potatoes evenly into 3/4 inch pieces.
- Put potatoes in a pot and cover with water. Add 1-2 tablespoons of salt to the water. Bring to a boil. Cook until potatoes are soft when pieces with a fork.
- While potatoes are cooking, mince fresh garlic. I recommend using a garlic press for this. Add minced garlic to a bowl and continue to mash with a fork. Once garlic is mashed, add the rest of the ingredients and combine. Set aside.
- Don’t forget to check on your potatoes! We want the potatoes to retain their diced shape. If overdone potatoes will mash when you add the other ingredients and stir.
- Once potatoes done, drain from hot water and cover in cold water. Continue to refresh water with cold water until potatoes are cooled.
- When potatoes are cool add to a Tupperware dish. Add sour cream mixture to potatoes and stir. If sour cream mixture is too thick you can add a few teaspoons of water until mixture thins. Once combined, cover Tupperware container and move to refrigerator for at least an hour. This will allow the ingredients to marry and the potatoes to cool to the correct serving temperature.
Additional topping suggestions: This garlic potato salad would be delicious topped with bacon or turkey bacon. You can also sprinkle chives on top of the salad for another pop of color and flavor.
Serve chilled with a large serving spoon. Garlic Potato Salad will keep in refrigerator for up to 4 days. Enjoy!
Garlic Potato Salad – Dairy Free
Ingredients
- 2 lbs Yukon gold potatoes
- 1/2 cup dairy free sour cream (see notes for substitutions)
- 1 tablespoon lemon juice (add more to taste)
- 3-4 cloves garlic, minced (I prefer fresh garlic vs jarred minced)
- 1/2 teaspoon dried parsley (decrease to 1/4 tsp if using fresh parsley)
- 1/2 – 1 teaspoon salt (season to taste)
- 1 pinch ground black pepper
Instructions
- Dice potatoes evenly into 3/4 inch cubes.
- Add diced potatoes to large pot. Fill pot with water until potatoes are covered. Liberally season the water with sea salt. Bring to a boil. Potatoes are done with they are soft when pierced with a fork. While potatoes cook continue to work on the sour cream mixture for salad.
- While potatoes are cooking, mince 3-4 large cloves of garlic. I prefer to use a garlic press for this. Once garlic is minced add to a bowl. Mash garlic with a fork.
- Add sour cream, lemon juice, parsley, salt and pepper to bowl with garlic. Stir to combine. Set aside.
- Once potatoes are done, drain the pot of the boiling water. Fill pot with cold water, or transfer potatoes to a bowl with ice cold water. It is important to bring potatoes to a cool temperature before combining with sour cream mixture.
- When potatoes are cool, add potatoes to a large bowl. Combine with sour cream mixture and stir.
- Refrigerate potato salad for at least one hour before serving. The longer, the better for the flavors to combine.
- Serve potato salad cold. Store in refrigerator for up to 4 days.
