Go Back
–+ servings
#NoMayo Potato Salad

#NoMayo Potato Salad

A "mayo-free" potato salad loaded with bacon and green onions
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Salad, Side Dish
Cuisine American, German
Servings 6

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.
Keyword bacon, grean onion, potato, Potato Salad, vinaigrette, vinegar
Tried this recipe?Let us know how it was!