Tangy, creamy, and loaded with bacon, this no mayo potato salad is the perfect side dish for cookouts, potlucks, and summer dinners. Warm Yukon gold potatoes soak up a simple vinegar dressing for tons of flavor — no mayonnaise needed.
The way I see it, there are two kinds of people at a summer cookout.
The people who cautiously eye the potato salad sitting out in the heat… and the people who pile it high on their plate anyway because they’re willing to risk it all for potatoes.
This no mayo potato salad is for both groups!
It’s packed with crispy bacon, green onions, tender Yukon gold potatoes, and a tangy vinaigrette-style dressing that gets creamy without a spoonful of mayonnaise.
Here's my secret - you toss the potatoes with the dressing while they’re still warm so they absorb all that flavor right into the potatoes themselves.
No fussy ingredients, no mayo and most importantly, no peeling of potatoes. I love anything that qualifies as an acceptable shortcut.
It's a simple potato salad recipe that tastes right at home next to burgers, grilled chicken, and sweet corn all summer long.
Why You'll Love This Recipe
- No mayonnaise to worry about sitting out at cookouts
- Naturally creamy texture from warm potatoes soaking up the dressing
- Loaded with crispy bacon and green onions - yum!
- Easy to make ahead for parties and potlucks
- Great for summer grilling season
- No peeling required (many thanks to Yukon gold potatoes!)
Looking for a classic creamy version? Try my Old Fashioned Sour Cream Potato Salad.
What Makes This Potato Salad Creamy Without Mayo?
Here’s my trick - the hat's outta the bag.
When the warm potatoes are tossed with the vinegar and olive oil dressing, they absorb the liquid and release a little starch as they’re stirred.
That combination creates a light, creamy coating around the potatoes without needing mayonnaise or sour cream.
I discovered this by accident, but it simple and it works beautifully.
So don't be afraid to stir things around a bit — the potatoes soften slightly and help create that creamy texture. Show those taters some love.
Ingredients for No Mayo Potato Salad
- Yukon gold potatoes
- White vinegar - I use white vinegar - a splash of apple cider vinegar also works.
- Olive oil
- Dijon mustard
- Garlic
- Sugar
- Green onions
- Bacon
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The full recipe is in the card at the bottom of the post.
Best Potatoes for Potato Salad
Yukon gold potatoes are my favorite for this recipe because they hold their shape while still becoming soft and creamy.
You can also use:
- red potatoes
- fingerling potatoes
- baby potatoes
I'd pass on using Russet potatoes here. They tend to fall apart too much and get grainy in this style of salad.
How to Make No Mayo Potato Salad
- Step 1: Cook the potatoes. Boil potatoes until fork tender. Drain and let cool slightly.
Shortcut tip: microwave steamable potatoes work great here when you’re feeling big on hunger but low on ambition.
- Step 2: Make the dressing. In a large bowl, whisk together vinegar, olive oil, Dijon mustard, garlic, sugar, salt, and pepper.
- Step 3: Toss while warm. Cut the warm potatoes into bite-sized pieces and immediately toss with the dressing.
Stir gently until the potatoes begin soaking up the dressing and becoming slightly creamy.
- Step 4: Chill. Refrigerate for at least 4 hours.
Add green onions and bacon pieces before serving.
Variations & Add-Ins
Want to change things up a little? Try adding:
- chopped fresh dill or parsley - love fresh herbs? My Dill Red Potato Salad is packed with flavor.
- diced celery for a little crunch
- crumbled feta cheese
- chopped hard boiled eggs
- smoked paprika
What to Serve With Potato Salad
This potato salad goes perfectly with:
- smoked chicken thighs
- grilled burgers
- BBQ chicken sliders
- grilled pork chops
- bratwursts
- sweet corn
- baked beans
Frequently Asked Questions
This potato salad is a little more cookout-friendly than traditional mayo-based potato salad, but it still shouldn’t sit out for hours in extreme heat. I still recommend keeping it chilled when possible.
Yes! In fact, it tastes even better after a few hours in the fridge because the potatoes absorb more flavor.
I like it best slightly chilled or close to room temperature. If you prefer a warm potato salad, my German Potato Salad is another reader favorite.
Absolutely. Red potatoes work very well in this recipe.
You sure can! Chopped hard boiled eggs are delicious here if you want more of a classic potato salad feel.
More Potato Salad Recipes to Try
Whether you love a classic creamy potato salad or something a little lighter for summer cookouts, here are a few more family favorites:
- Old Fashioned Sour Cream Potato Salad – creamy Midwest-style potato salad topped with eggs and paprika
- German Potato Salad – warm bacon potato salad with a tangy vinegar dressing
- Dill Red Potato Salad – fresh and herby with tender red potatoes
- No Mayo Potato Salad with Bacon – a lighter potato salad perfect for cookouts and potlucks
Recipe
No Mayo Potato Salad with Bacon
Ingredients
Method
- Cook 4 pounds Yukon gold potatoes in salted water until fork tender. Drain and cool slightly until easy to handle. I like to spread them on a baking sheet for faster cooling.
- In a large bowl, whisk together ¼ cup white vinegar, ½ cup olive oil, 1 Tablespoon Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon sugar, ½ teaspoon salt, and ½ teaspoon black pepper.
- While potatoes are still warm, cut into bite-sized pieces and add to the dressing.
- Toss gently until potatoes are well coated and begin to absorb the dressing. Stirring slightly helps create a naturally creamy texture.
- Refrigerate for at least 4 hours or overnight.
- Top with 3 green onions and 6 slices baconcrumbled, just before serving.
Farm Girl Tips
- Yukon gold potatoes work best because they become naturally creamy without falling apart.
- This salad tastes best slightly chilled or at room temperature.
- Add bacon just before serving to keep it crispy.
Sharon Kenney says
This looks yummy!! I am going to make this. Thanks for sharing
Deanne says
Awesome, let me know what you think! Have a great weekend, Sharon 🙂