Back Yard Potato Salad

Back Yard Potato Salad

Creamy, dairy-free, soy-free, garlic- and onion-free potato salad full of summer's fresh herbs. Ready for your next BBQ.

By, variation of Southern Living Cookbook's dill and sour cream potato salad.

To go with our City-Ranch go-to cuisine, BBQ, I have developed a refreshing, dairy-free and soy-free take on traditional potato salad. It's filled with enough tartness to cut through the grease in most meats and to cool down after eating hot food...which is really why sides like potato salad and cole slaw exist.

I don't usually insist that y'all use the same products that I do, but it really is important in this dish to get the products right. Not all mayonnaise is created equal, and unless you plan to make yours from scratch (which, if you do, you're my hero, especially if you're making it on a humid day in the South), then please do yourself a favor and go with the freshest, least preserved mayo out there. I have tried a lot, and hands-down, Sir Kensington's classic mayonnaise is the closest to homemade and is made without soy and garlic and onion (read: easy to digest and low-FODMAP). To my vegan friends, please check out Sir Kensington's new fabanaise made of aquafaba (chickpea juice) instead of eggs - and then report back to me how you like it, pretty please.

The second product I insist you seek out is Kite Hill vegan ricotta. It is made with almonds, water, salt, and cultures; very, very simple and fresh, unlike many over-processed and preserved vegan soft cheese products out there. Because it has such a high almond content, it is a decent source of protein, which other vegan cheeses are not...not at all. I use this cheese alternative for all types of cheesy dishes now. Look at your local Whole Foods in the prepared cheese section for the ricotta and in the condiments section for the mayo.


  • 3 lbs unpeeled Yukon gold potatoes or medley of baby potatoes
  • 1 Tbsp kosher salt for boiling
  • â…” cup mayonnaise (I use Sir Kensington's classic mayonnaise)
  • 8 ounces vegan ricotta (I use Kite Hill)
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp fresh dill; chopped
  • 2 Tbsp fresh parsley; chopped
  • 1 tsp kosher salt
  • ½ tsp ground white pepper


  1. Slice potatoes into halves. If there are larger ones, then quarter those; you want all of the potatoes to be approximately the same size so that they finish cooking at the same time.
  2. Into large pot on stovetop at high heat, add potatoes. Cover with water to 1 inch. Add 1 Tbsp salt to water; cover with lid. It is really vital when boiling a starch like potatoes (or pasta) to add water while boiling; otherwise, it is practically impossible to salt them adequately later. Don't believe me, ask my Mr. Wonderful. Allow water to come to boil; boil for 10 - 15 minutes or until tender when pricked with fork.
  3. When potatoes are done, remove them from heat; turn off burner. Drain water and leave potatoes to cool just a tad. You want to have them warm when adding the other ingredients so that they absorb the flavor-flav!
  4. While potatoes are cooling, in very large bowl, add mayonnaise, vegan ricotta, lemon juice, dill, parsley, remaining 1 tsp salt, and white pepper. Break up ricotta with fork; combine well. Set aside.
  5. Once potatoes are cool enough to touch but not room temperature, cut into 1-inch sized pieces. Keep skin on.
  6. Add potatoes to bowl of wet ingredients and spices. Combine gently with spatula in order to coat every potato.
  7. Cover bowl with plastic wrap and chill in refrigerator for several hours before serving.


  • This recipe makes a very large amount of potato salad, so go ahead and invite all your favorite peeps over for an impromptu dinner.
  • Pairs smashingly with Texas Smoked Pork Butt and Plain Red Beans. There you go, back yard BBQ done!
  • Potato salad is one of those dishes that improves as it chills. Due to the mayonnaise content, I would still only eat it within 3 days of preparation. Refrigerate in lidded storage container for up to 3 days.
  • Some people do not handle dill well. The flavor is still very delicious when this herb is omitted, so no worries if you need to remove it. Might I suggest adding some fresh or dried tarragon leaves?
  • Vegan and Egg-Free Option: Use Sir Kensington's fabanaise.
  • Migraine Warning: Nuts (vegan ricotta) and Fermented Foods (vegan ricotta). I haven't found a migraine-free substitute...yet.