Everyone needs a variety of potato salad recipes in their cookbook. You don’t always want the side dish to be the same thing over and over again – it should be a part of the meal and not just a filler on the plate. That’s why I like this variation on a classic potato salad – some might call it a play on “German Potato Salad”, though it’s not served warm. This #NoMayo Potato Salad is easy to make but loaded with bacon and flavor.
For this recipe I listed Mini Golden Potatoes – you can usually find these in your produce section in a little bag (Look for The Little Potato Co.). If you cannot find them, don’t fret. You can use regular golden potatoes, you will just need to cook them a little bit longer and cut them up a bit more.
Just about every time I make something on the grill or smoker – especially if it’s grilled chicken or pulled pork – I will serve it with a potato salad. That’s why I have so many different ways to prepare it. Two of my kids prefer a no mayo version so I try to work one in every few times. The vinaigrette of this recipe is the real star. Using the reserved bacon grease as the “fat” or “oil” brings the bacon all the way the through the potato.
Now Let’s Get Cookin’!
#NoMayo Potato Salad
Ingredients
- 2 lb Mini Golden Potatoes
- 6 strips Bacon
- 4 Green Onions chopped
- ¼ cup Apple Cider Vinegar
- ¼ cup Dijon Mustard
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Pepper
- 1 tsp Dill
- 1 tsp Paprika
Instructions
- Start water boiling for potatoes.
- In large pot over medium-high heat, add potatoes and. Cook for 15 minutes. Drain in colander and set out in a single layer on a cutting board to let cool.
- In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Reserve 2 tablespoons of bacon grease in a small mixing bowl.
- In that small mixing bowl, add vinegar, mustard, salt, pepper, parsley, dill, garlic powder and paprika. Whisk vigorously to emulsify.
- Once cool to touch, half each potato and add to a serving bowl.
- Add scallions, bacon and vinegar mixture to the potatoes. Toss to coat. Serve right away or cover and place in refrigerator for up to 4 days.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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That looks delicious. I once made a non-mayo potato salad and it was delicious but for whatever reason I don’t think I’ve ever made it again.
Wow, this looks amazing, and I love it’s mayo-free! #Alittlebitofeverything
I’m excited to try this recipe! My husband has gone gluten, dairy and seed free and I’ve been struggling to find recipes that work. While the mustard has seeds, I don’t think those impact him in the same way as seed oils do so I’ll definitely be giving this a try. Thanks!