No mayo potato salad with bacon is a gluten free dairy free side dish made with fresh potatoes, fresh herbs and crispy bacon will be a favorite at your next backyard barbecue.
It’s time for all home cooks to rejoice because there’s a new easy potato salad recipe for all to enjoy. If you’ve been on my blog before, you know that there is already a potato salad recipes here. One of those recipes is a mayonnaise-based potato salad recipe made with Yukon gold potatoes, crispy bacon pieces, eggs and more. The difference between that potato salad recipe and this recipe is that this one contains no mayonnaise.
If you’re potato salad lover, you’ll want to give this delicious salad a try.
Ingredients in No Mayo Potato Salad with Bacon
To make this simple potato salad recipe you just need a few ingredients.
baby potatoes or new potatoes – You’ll save some time because since these are young potatoes, you don’t need to remove the skins.
thick cut bacon – Don’t skimp. The tasty bacon makes the dish.
green onions or spring onion – Gives the dish a fresh bite of flavor.
fresh dill – If you can get your hands on these fragrant-loving seasonings, please do.
fresh parsley – Fresh parsley is a tasty addition to this bacon potato salad
extra virgin olive oil – Using a good quality olive oil is key
grainy mustard – A whole grain mustard is preferred. The kind where you can see the seeds.
Benefits of Making Potato Salad Without Mayo
It’s really is a personal preference whether you want to use mayo in your potato salad or not. At the same time, there are also some health benefits to skipping out on mayo. Most traditional mayonnaises are made with hydrogenated fats and seeds oils. It’s not that all fats are bad, but hydrogenated oils and seed oils have a bad rap. Swapping these type of fats in particular could be a healthier choice.
The elephant in the room of course, is the fact that this recipe also contains bacon. Since this recipe contains no mayo or hard-boiled eggs, another benefit of making potato salad this way is that it is allergy friendly for those people that may be allergic to eggs.
Variations and Substitutions
There are several things you can do to really make this recipe your own. Try swapping the grain mustard in this recipe for Dijon mustard or whatever you have on hand.
Play around with different mustards.
Try using different types of potatoes and see which you like best.
Add some caramelized onions.
Turkey bacon is an option for those that prefer it.
Tools You Need
pot of cold water
How To Make Potato Salad With No Mayo
Wash the potatoes and cut into quarters.
Place them in a large saucepan.
Add enough water to the potatoes so that no more than an inch of cold water is over the top.
Add some salt and bring to a boil.
Once the potatoes are boiling, cook for 8 to 10 minutes or until they are fork tender.
As the potatoes are cooking, cook the diced bacon on medium heat until golden brown and crispy.
This could take about 5-6 minutes.
To a small bowl, add olive oil, white wine vinegar and whole grain mustard.
Add salt and pepper to taste.
Whisk until thoroughly combined and set aside.
Add the cooked and quartered potatoes to a large mixing bowl and drizzle the dressing over the cooled potatoes.
Use a spatula to gently combine.
Add the green onion, dill, parsley and bacon.
Let the potato salad sit for at least 30 minutes before serving.
Can be served at room temperature or cold. Tastes even better the next day.
What Goes With This Delicious Potato Salad
Here are some ideas on what to serve with this potato salad recipe.
Drink Ideas To Go Along With The Meal
Other Healthy Recipes for Backyard Barbecues
How should you cook potatoes to prepare potato salad?
This is a common question among potato salad lovers. First off, you want to make sure that you place the potatoes in cold water, not water. Starting with cold water allows that potatoes to cook evenly. You want to make sure that the potatoes cook gradually from the inside out.
My next tip is to make sure that all the potatoes are cut evenly. I like to cut small potatoes in quarters to accomplish this. You risk getting mushy potatoes if you cut the potatoes too small.
Once you fill the pot with cold water, make sure that the water is no higher than an inch above the potatoes and then bring it to a boil.
Other Potato Recipes You May Like
- 2lb baby potatoes (washed)
- 3 strips bacon (chopped)
- 3 green onions (thinly sliced)
- 1/3 cup chopped dill
- 1/3 cup chopped parsley
- 1/3 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 3 tsp whole-grain mustard
- salt and pepper to taste
- Wash the potatoes and cut into quarters.
- Place them in a large saucepan.
- Add enough water to the potatoes so that no more than an inch of cold water is over the top.
- Add some salt and bring to a boil.
- Once the potatoes are boiling, cook for 8 to 10 minutes or until they are fork tender.
- As the potatoes are cooking, cook the diced bacon on medium heat until golden brown and crispy.
- This could take about 5-6 minutes.
- To a small bowl, add olive oil, white wine vinegar and whole grain mustard.
- Add salt and pepper to taste.
- Whisk until thoroughly combined and set aside.
- Add the cooked and quartered potatoes to a large mixing bowl and drizzle the dressing over the cooled potatoes.
- Use a spatula to gently combine.
- Add the green onion, dill, parsley and bacon.
- Mix well.
- Let the potato salad sit for at least 30 minutes before serving.
- Can be served at room temperature or cold. Tastes even better the next day.
This potato salad can be served warm or cold.
Amount Per Serving Calories 279Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 6mgSodium 143mgCarbohydrates 33gFiber 4gSugar 2gProtein 6g
Nutrition information isn't always accurate.