Potato Salad with Bacon

This no mayo Potato Salad with Bacon is ready in just 30 minutes! It’s a vinegar potato salad the whole family will love.

potato salad with bacon in a large serving bowl

The Best No Mayo 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.

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 — it’s a natural pairing!

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

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!

How to Make Potato Salad with Bacon

Boil the potatoes until fork tender — be careful not to overcook them! Drain and rinse the potatoes with cold water to prevent them from cooking further. 

While the potatoes are cooking, make the bacon. You can make the bacon as crisp as you’d like. When the bacon is cooked to your liking, transfer it to a paper towel-lined plate and crumble it once it’s cool enough to handle. 

In that same skillet you cooked the bacon in, sauté the onion and garlic until tender. 

Then, whisk together the potato salad dressing in a small bowl. Dice the cooked potatoes and add to a large bowl along with the remaining potato salad ingredients. Toss gently to combine and add more salt and pepper as needed. 

This is similar to a German potato salad and tastes incredible warm. However, you could also chill it in the fridge and serve it cold! 

german potato salad with bacon in large white serving bowl

How Long Should You Boil Potatoes for Potato Salad? 

For this easy potato salad recipe, I used baby gold potatoes. They required around 15 minutes to boil until fork tender. Your cook time may vary slightly depending on how large your potatoes are and which variety your purchase. 

If this is your first time making potato salad with bacon, I recommend checking the potatoes every 3 minutes after they’ve been boiling for 10 minutes. This way you won’t accidentally overcook them! 

Tips for the Best Potato Salad with Bacon

This is a super versatile recipe! 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.

Also, don’t fret if your potatoes are slightly over cooked. Your potato salad will be a bit more crumbly, but it will still taste delicious. 

And if you make this vinegar potato salad ahead of time, be sure to give it a good toss before serving to help redistribute all of that yummy dressing! 

More Potluck Side Dishes: 

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!!

Potato Salad with Bacon

Potato Salad with Bacon

This no mayo potato salad with bacon is ready in just 30 minutes! It's a vinegar potato salad the whole family will love.
Yield: 10 cups
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Bacon Potato Salad

  • 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
  • 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

Dressing

  • 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

Instructions

  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. 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.
  7. Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.
  8. Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.

Notes

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 368 Total Fat: 21g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 45mg Sodium: 1379mg Carbohydrates: 27g Fiber: 3g Sugar: 3g Protein: 19g

Even More Easy Potato Recipes: 

Roasted Sweet Potato Salad – Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro! Great for outdoor events and lunchboxes because there’s no mayo!

Roasted Sweet Potato Salad - Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!! (Great for outdoor events and lunchboxes because there's no mayo!)

Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip – A fast and flavorful twist on sweet potatoes! The warming notes of the curry are perfectly offset by the cooling dip! Comfort food that’s healthy and easy!

Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip - A fast and flavorful twist on sweet potatoes!! The warming notes of the curry are perfectly offset by the cooling dip! Comfort food that's HEALTHY and EASY!!

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip - The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!

Parmesan and Herb Roasted Potatoes – Easiest potatoes ever and packed with so much flavor! Olive oil, herbs, and everything is better with cheese! A family favorite that everyone loves!

Parmesan and Herb Roasted Potatoes - Easiest potatoes ever and packed with so much flavor! Olive oil, herbs, and everything is better with CHEESE!! A family favorite that everyone loves!

Loaded Baked Tater Tot Dip – All your favorite baked potato fixings and toppings incorporated into an easy, irresistible dip!

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35 comments on “Potato Salad with Bacon”

  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. Has anyone made this a day before? Wondering how it holds up? I ant to make it night before for bridal shower. Will I need to add more dressing the day of to freshen it up?

  14. I recently found a new favourite potato salad but this tops it already!! Even though I like mayo, I try not to use it too much. This, however, is a much tastier potato salad without it. I love that it has cooked, rather than raw onion and includes other veggies. I’m thinking you could add other veggies such as finely chopped capsicum (peppers) or broccoli tops. I prefer it warm and could stop eating it after I made it. I added the potatoes to the dressing whilst they were still hot to further soak up the flavour. Just so delicious!! Thanks so much for sharing the recipe. Definitely a keeper for us.

    Rating: 5
  15. That should read “couldn’t stop eating it” 😄

  16. Big hit. Made a half recipe and omitted spinach. Great flavor

  17. We only had baby red potatoes, so I used those in the recipe and it was delicious!!! Tonight, I am going to make your Club Sandwich BLT Pasta. Thank you for the wonderful recipes!

    Rating: 5
  18. So excited to make this for a special bbq at the weekend. Only problem is that I detest corn. Can you suggest an alternative? Thank you!

  19. Outstanding, your measurement of the dressing is spot on. My husband detests over powering vinegar taste, this was perfect blend of flavors.

    Rating: 5
  20. This was really great! We had it by itself for dinner and I am hoping it tastes just as good cold for lunch tomorrow.I added chives, thyme and cherry tomatoes from my garden as well as some roasted pumpkin. Love the dressing as well!

    Rating: 5

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