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.
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!
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:
- Italian Chicken Pasta Salad — Flavored with Italian seasoning, fresh basil, and a pinch of cayenne, this is a knockout pasta salad recipe!
- Chicken Avocado Black Bean Salad — This black bean salad works as a main dish or a hearty side. Great for feeding a crowd!
- BLT Pasta Salad — Bacon is the star of this simple pasta salad, and it pairs beautifully with crunchy lettuce and juicy tomatoes.
- Tomato, Mozzarella, and Basil Quinoa Salad — So easy to make, and so fresh! This is a great vegetarian option for summer potlucks.
- Skinny Mexican Bean and Corn Salad — Mexican food is always a great addition to a summer BBQ! This salad is healthy and refreshing.
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
- 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
- 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.
- 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.
- To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
- 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.
- 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.
- 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.
- 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.
- Recipe adapted from Woman's Day
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!
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!!
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!