Bacon Potato Salad

This isn’t your grandma’s potato salad. You know the one that’s loaded with gloppy mayo, mushy potatoes, and hard-boiled eggs. Not even close.

First, there’s bacon which makes it an instant crowd pleaser. Second, there’s no mayo so it feels lighter and as a bonus you don’t have to worry about it as much at warm outdoor potlucks, picnics, and events.

Bacon Potato Salad - There's NO MAYO in this easy potato salad that's loaded with BACON, corn, red onions, and tossed with a flavorful dijon dressing!! Always a FAVORITE at picnics, potlucks, parties, and events!!

To keep it fresher and to boost the flavor profile while incorporating texture and crunch, there’s fresh sweet corn, spinach, parsley, red onion, and a touch of garlic. I love seeing the green because it feels healthy and I remember my mom making spinach salads with warm bacon dressing and it’s a natural pairing.

The dressing is made with olive oil, red wine vinegar, and dijon mustard. It’s light yet packed with flavor.

Bacon Potato Salad - There's NO MAYO in this easy potato salad that's loaded with BACON, corn, red onions, and tossed with a flavorful dijon dressing!! Always a FAVORITE at picnics, potlucks, parties, and events!!

You could swap frozen corn for fresh, arugula for spinach, cilantro for parsley, green onion for red, and so forth. It’s a flexible recipe based on what flavors you enjoy most.

It’s an easy potato salad to make and you can serve it right away warm or chill it. Either way it’s a great side and will be sure to disappear whenever you make it.

Bacon Potato Salad - There's NO MAYO in this easy potato salad that's loaded with BACON, corn, red onions, and tossed with a flavorful dijon dressing!! Always a FAVORITE at picnics, potlucks, parties, and events!!

Print Recipe

Bacon Potato Salad

This isn't your grandma's potato salad, not even close. There's bacon which makes it an instant crowd pleaser and there's no mayo so it feels lighter. As a bonus you don't have to worry about it as much at warm outdoor potlucks, picnics, and events. To keep it fresher and to boost the flavor profile while incorporating texture and crunch, there's fresh sweet corn, spinach, parsley, red onion, and a touch of garlic. The dressing is made with olive oil, red wine vinegar, and dijon mustard. It's light yet packed with flavor. It's a flexible recipe based on what flavors you enjoy most. It's easy to make and you can serve it right away warm or chill it.

Yield: about 10 cups

Prep Time: 15 minutes

Cook Time: about 20 minutes

Total Time: about 30 to 35 minutes

Ingredients:

  • 2 pounds baby gold potatoes
  • 2 teaspoons salt, for the boiling water
  • 1 pound bacon
  • one small/medium red onion, diced small
  • 2 cloves garlic, peeled and finely minced or pressed
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons dijon mustard
  • 1 teaspoon granulated sugar, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1 medium/large ear fresh sweet corn with kernels cut off (3/4 cup frozen corn may be substituted)
  • 1 to 2 cups fresh baby spinach, loosely measured
  • 1/2 cup fresh parsley (regular or Italian flat-leaf), finely chopped

Directions:

  1. To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.
  2. To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it's cool enough, crumble it; set aside.
  3. To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
  4. In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.
  5. To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.
  6. Halve or quarter the potatoes depending on their size and add to the large bowl.
  7. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container - don't pour it down the drain), corn, spinach, parsley, and toss well to combine. Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc. Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.

Adapted from Woman's Day

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20 comments

  1. I like it warm every now and then, like a german potato salad. Fry up the bacon in a pan, add in onion, then vinegar, oil, a touch of dijon, potatoes (boiled or leftover roasted potatoes/baked potatoes), salt/pepper. I add a bit of lemon juice and fresh dill to brighten it up a bit.

  2. This reminds me of German potato salad with a few extra summer goodies added. A vinaigrette sounds just right for this–mayo just gets too heavy with potato salad and the corn and spinach would get lost. I like your use of baby potatoes–saves some time at the cutting board!

  3. We are so excited to try this recipe here at HQ —  it’s the perfect light way to bring summer cookout flavors into our workspace. And we’re totally in love with the added bacon. 

    xo,
    The Newsette
    http://www.thenewsette.com 

  4. I am with you – baby gold potatoes are perfect for a potato salad! LOVING this mayo-free version! So colorful! 

  5. Oh my gosh I am TOTALLY making this for the 4th of July!! LOVE that it has no mayo in it!

  6. YES girl! So feeling you on this – no mayo in my potato salad ever!! I recently made one for the blog with pancetta so this is giving me those vibes, and obviously they’re very good ;)

  7. hey girl this looks amazing! Yummy!

  8. Averie loving this version of potato salad! So fresh and light! Pinning! :)

  9. hi averi. just want to know if in case you don’t have any red wine vinegar. what would be the best substitute for it?

    • I honestly would pick some up. It’s very inexpensive and it really does a lot for the flavor of the dish. You could sub possibly with apple cider vinegar but being that I haven’t tried it personally, I’m not sure of the flavor balance.

  10. YUM!! You know I love anything with bacon :) I also like to make my potato salad with an olive-oil based dressing instead of mayo. Need to give this a try!!

  11. I will just probably buy some instead , rather than putting the flav0r at risk.

    thank you for the reply Averie :)

  12. I know the recipe does not say to cook the corn. I want to make sure. I will probably be using the frozen corn. Thanks.

    • I really don’t see the need to cook the corn – especially if you’re using frozen – it’s already going to be on the mushy side. Cooking it will just make it mushier, but do as you think is best. If possible, I really really loved the fresh corn in this recipe and as long as it’s corn season and like 50 cents an ear, I’d recommend that if you can.

  13. Looks good

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