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Partial view of white rectangular dish with no mayo potato salad. White marbled surface, striped cloth.

No Mayo Potato Salad (with bacon)

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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 dressing, so you won't miss the mayo. It can be made ahead and served warm, at room temperature, or cold. The perfect side dish for barbecues and potlucks. 

  • Total Time: 30 minutes
  • Yield: 6 servings


  • 2 pounds baby potatoes, washed
  • 3 strips of thick-cut bacon, chopped very finely
  • 3 green onions, thinly sliced
  • 1/3 cup chopped fresh dill
  • 1/3 cup chopped parsley

For the dressing:

  • 1/3 cup light flavored extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon whole-grain mustard
  • 1/2 teaspoon salt (or more to taste)
  • A few grinding of black pepper


Prepare the dressing:

You can double the amount and serve some extra dressing on the side. 

  1. Add olive oil, white wine vinegar, whole-grain mustard, and pepper in a small bowl. Whisk until well combined. 
  2. Check and adjust to your taste. 
  3. Keep refrigerated in an airtight jar until ready to use. 

For the potatoes and bacon:

  1. Wash the potatoes and place them in a large saucepan. Cover the potatoes with water. Add salt and bring to a boil. 
  2. Once the potatoes boil, cook for 8-10 minutes or until they are fork-tender.
  3. Drain the potatoes, place them in a shallow dish and halve them while still hot. 
  4. Drizzle 2-3 tablespoons of the dressing on top, toss them slightly and let them cool. Don't touch them until they're at room temperature. This way they'll absorb flavor, hold their shape and not turn mushy when mixing in the rest of the ingredients. 
  5. While the potatoes cool, pan-fry the bacon bits over medium heat in a large skillet for 5-6 minutes or until golden brown and crispy. Set aside.

To assemble:

  1. Transfer the room-temperature potatoes to a large mixing bowl or serving platter and add half the chopped onions, herbs and bacon bits.
  2. Drizzle the remaining dressing and toss gently to combine.
  3. Taste and check seasonings. Adjust if necessary. 
  4. Let the salad sit for at least 15 minutes. If you plan on serving it cold, refrigerate it, covered, for at least 30 minutes. 
  5. Sprinkle the remaining green onions, herbs and bacon on top and serve.
  6. If you want to serve it warm, follow the same instructions but add the bacon (with some of the rendered fat for extra flavor) at the last moment while still warm. 


  • Mustard: Dijon mustard is generally stronger than whole-grain or ancienne, so start with a smaller amount and add more if needed.
  • Not creamy enough? Add a tablespoon of natural Greek yogurt or sour cream to the dressing if you want some creaminess. Blend it well before serving so it doesn't separate.
  • Best potatoes for a salad: choose waxy potatoes like red potatoes, Yukon gold or fingerling potatoes. We use baby or new potatoes because they're creamier and maintain their shape well. Starchy potatoes like the popular russet potatoes are not recommended.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salads - Side dishes
  • Method: Cooking
  • Cuisine: International