No Mayo Potato Salad with Bacon
Tangy, creamy, and packed with bacon, this no mayo potato salad is the perfect side dish for cookouts, potlucks, and summer dinners.
Makes 8 servings
Ingredients
- 4 pounds Yukon gold potatoes halved if large
- ¼ cup white vinegar
- ½ cup olive oil
- 1 Tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 green onions sliced
- 6 slices bacon cooked and crumbled
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 370kcal | Carbohydrates: 41g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 290mg | Potassium: 1007mg | Fiber: 5g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 46mg | Calcium: 35mg | Iron: 2mg
