If you're not a fan of mayo or want an alternative, you're about to discover a fantastic way to enjoy your potato salad. It has bacon and a tangy mustard-lemon dressing, so you won't miss the mayonnaise. I retested and tweaked this recipe, and it's now a flavor powerhouse.
So much flavor!
This potato salad can be just as delicious and crowd-pleasing as its creamy counterpart. It's almost a classic German potato salad, but with lemon juice in the dressing instead of vinegar and golden and crunchy bites of potato that are cooked in the bacon fat.
It's packed with flavor, but less heavy and creamy than a regular mayonnaise-drenched salad.
This recipe features bacon and mustard, and although I love a classic potato salad, I also enjoy trying recipes with a twist, like potato pesto salad or the unique Peruvian potato salad.
We're a baking blog at heart, but we're talking about potato salad, people, a timeless favorite! Some recipes need to be shared.
Testing Notes
What are the best potatoes for salad? Waxy or all-purpose varieties hold their shape well when cooked and are less likely to turn mushy, which is crucial for maintaining the salad's texture. Look for Yukon Gold, white potatoes, baby or new potatoes (the ones I use the most) and fingerlings, as opposed to starchy ones like Russets (best for mashed potatoes).
If you add a little vinegar to the salted cooking water, the potatoes will hold their shape better. Using baby potatoes and fingerlings is another way, as they're cooked with the skin, so they don't fall apart much.
Cool down potatoes properly: After draining, if you start mixing and handling them too much, they'll turn mushy. So transfer them to a shallow dish and let them cool completely. Don't touch them until they're at room temperature.
Make it the day you plan to serve it: you can assemble it several hours ahead. The flavors meld and mellow, which is good for the overall taste. But serve it warm or at room temperature; if it's cold, the bacon and oil will seize, and the flavors won't shine.
Avoid freezing: I don't recommend it as it can affect the texture and taste of the salad, as potatoes tend to become mealy when thawed.
The potatoes are browned after they're boiled in some of the bacon fat for extra flavor. The bacon and the rest of the dressing ingredients are added to the skillet. The flavor is outstanding.
Troubleshooting common issues
- The salad is too dry: it might be lacking dressing, and you may have mixed it in while the potatoes were still hot, allowing them to absorb it too quickly. The best approach is to gradually add the bulk of the mustard vinaigrette when the potatoes are at room temperature and mix gently.
- Mushy potatoes: they were overcooked or mixed too much while still hot.
- Overpowering dressing: add it gradually while checking flavors and adjusting as needed. Or try diluting it with a bit of water before using to make it lighter. Make sure you adjust the salt (if needed).
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No Mayo Potato Salad (with bacon)
Ingredients
Potatoes:
- 2 pounds baby potatoes, yellow or red
- 1 tablespoon vinegar, for the boiling water
- 1 teaspoon salt, for the boiling water
Lemon bacon dressing:
- ¾ cup chopped or diced bacon, I like smoked
- ¼ cup chopped yellow onion
- 1 garlic clove, minced
- 3 tablespoons lemon juice, or to taste
- 1 tablespoon Dijon mustard
- ½ teaspoon salt, or more to taste
- large pinch of black pepper, freshly ground is better
- 2 tablespoons extra virgin olive oil, or to taste
- 2 tablespoons chopped green onions
- 2 tablespoons chopped parsley, or fresh dill
- lemon wedges, to serve
- extra chopped parsley and green onions, to serve
Instructions
Cook the potatoes:
- Wash 2 pounds baby potatoes and place them in a large pot, cover with cold water, and add 1 tablespoon vinegar and 1 teaspoon salt.
- Once the potatoes boil, cook for 8-10 minutes or until they are fork-tender. Drain, place them in a shallow dish and halve them while still hot. Don't touch them until they're at room temperature. This way, they'll hold their shape and not turn mushy when mixing in the rest of the ingredients.
Dressing and assembly:
- In a large skillet over medium heat, cook ¾ cup chopped or diced bacon over medium-low heat until the fat is rendered and the pieces start to crisp. Remove the bacon with a slotted spoon and place it on a paper towel. Leave about 2 tablespoons (you can eyeball it) of bacon fat in the pan; discard the rest if necessary.
- Add ¼ cup chopped yellow onion to the skillet and cook in the bacon fat until soft, 2 to 3 minutes. Add 1 garlic clove, minced, and cook for 1 minute.
- Add the cooked potatoes to the pan and stir to coat. Try to place them in a single layer as much as you can, and cook until you get a golden crust on the edges of the potatoes, about 5 to 7 minutes. If it’s too crowded, cook them in two batches. Stir once or twice, but not a lot, so they brown well. Return the bacon to the pan.
- In a small bowl, mix 3 tablespoons lemon juice, 1 tablespoon Dijon mustard and 2 tablespoons extra virgin olive oil. Season with ½ teaspoon salt and a large pinch of black pepper. The oil won't be fully integrated, and that is fine. If not using right away, keep refrigerated in an airtight jar until ready to use.
- Add 2 tablespoons chopped green onions and 2 tablespoons chopped parsley to the potatoes and stir lightly. Taste and check seasonings. Adjust if necessary.
- Transfer to the serving platter and let the salad sit for at least 15 minutes.
- Sprinkle with extra chopped parsley and green onions, arrange lemon wedges around and serve.
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