Bacon Mustard Potato Salad

Foodie friends, I have a confession to make.

I really don’t care for mayo potato salad. I know, I know, but it is just too much mayo for me. But I really, really, REALLY love potatoes and like having other no mayo potato salad options for BBQs, potlucks and picnics. Although we do have one old fashioned potato salad on the site…

Types of Potato Salad

Potato salad is a widely made and hugely varied side dish that can be prepared in so many ways. Here is a quick break down:

• Southern Potato Salad– generally includes boiled eggs or deviled, and fresh celery or celery seeds
• Warm or Cold– Nearly any no mayo potato salad be served hot or cold
• German Potato Salad- includes mustard and can be served hot or cold
• Red Potato Salad– swapping out potatoes for red, which are less starchy and give a smoother texture
• Dill Potato Salad– Can mean you added the fresh herb dill OR that it includes chopped dill pickles or sweet pickles, like relish
• Old Fashioned– includes gobs of mayonnaise, also called Amish Potato Salad
• Cultural- on top of the above, then you can add Italian, Greek or even Russian flavor elements
• Herbed Potato Salad– includes lots of fresh herbs, can be with or without mayo

Best Potatoes for Potato Salad

This is a trick question because it really depends on what texture you prefer and different potatoes have varying starch contents. Skins also a make a difference.

Starchy potatoes instead of waxy work best, but ultimately any variety will work. This includes:

• New potatoes
• Red potatoes
• Fingerling potatoes
• Yukon gold potatoes
• Russet potatoes

Next, decide if you want to keep the skin or not. Potato skins hold a ton of nutrients and flavor, so I generally opt to keep mine on. Feel free to use a Y peeler and take yours off.

Unique texture is the name of the game with my mustard potato salad and this comes from lightly mashing just a few. Stirring will create gummy potatoes, but mashing just gives a little mush without the gum.

How Long To Boil Potatoes For Potato Salad

This question gets asked a lot and it is tricky to answer since different types of potatoes require differing boiling times. Size also matters.

Try to chop potatoes in a similar size so they cook at the same rate. I prefer to boil chopped potatoes versus whole because it takes less time and I get the uniform size. Rarely are whole potatoes the same size.

• Bring water to a rapid boil in a large pot or saucepan.
• Salt generously.
• Add potatoes and boil rapidly for 10 minutes. If whole, this might take 20-25 minutes.
• Check that potatoes are easily pierced with a fork or knife, but not falling apart.
• Drain and quickly rinse with cold water to stop the cooking process.

I highly suggest using boiled potatoes opposed to baked or microwaved because boiling keeps moisture in. Other methods lend themselves to dry potatoes.

Ingredients

Potato salad recipes in general are pretty flexible and easy. Ours includes:

• Potatoes
• Pickled red onions– or raw diced onions, but pickling takes the bite out
• Red wine vinegar
• Dijon mustard– smooth or grainy
• Extra virgin olive oil
• Bacon– cooked and crumbled, totally optional, omit for a vegetarian (actually vegan) potato salad
• Bell pepper– any color or a blend!
• Parsley– use flat leaf, also known as Italian parsley
• Maldon sea salt– optional, but adds a nice crunchy texture to the finished product
• Pepper- Optional, I prefer to not use pepper in mine

Homemade Potato Salad Dressing

This calls for more of a vinaigrette than a creamy based dressing. It soaks up into the potatoes so there is nearly no liquid left.

Red wine vinegar is best, but apple cider or white wine vinegar work well also.

Can I add mayo to this bacon potato salad? If you want, be my guest! Add as much mayonnaise as you want! 

How To Make Potato Salad

1. Cook the potatoes, drain and rinse with cold water to stop the cooking process.
2. Place a few potatoes in a large mixing bowl and lightly mash to create texture. Add remaining whole potatoes.
3. Make the potato salad dressing, set aside.
4. Combine potatoes, pickled red onion, bacon, bell pepper and parsley in a large mixing bowl. Pour dressing over top. Toss to combine evenly, but to do not stir.
5. Refrigerate until ready to serve.

Make Ahead & Freezing

If serving warm or hot, make your potato salad right as you plan to serve it, but for cold, make up to 1 day ahead of time. You might want to double the dressing and receive half to toss on right before serving.

Can I freeze potato salad? I do not suggest freezing. It will just get mushy when you defrost it. 

Keep covered in the refrigerator for up to 5 days. Keep in mind, it will continue to dry out a bit as it sits.

More easy side dish recipes:

• Cowboy Homemade Baked Beans
• Southern Fried Corn
• Hearts of Palm Cakes
• Shrimp Pasta Salad

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Bacon Potato Salad

5 from 10 votes

Bacon Potato Salad can be served hot or cold and uses veggies and BACON! This is a NO MAYO potato salad! The perfect make ahead side dish.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 6

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Equipment

• Cutting Board
• Mixing Bowls
• Dutch Oven
• Knives
• Potato Scrubber
• Whisk

Ingredients

• 1 pound potatoes , cut into 2 inch uniform sizes
• 1 tablespoon coarse Kosher salt
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon extra virgin olive oil
• 4 strips bacon , cooked and crumbled
• 1/4 cup pickled red onions , finely chopped
• 2 tablespoons bell pepper , minced
• 2 tablespoons fresh flat parsley , minced
• Maldon sea salt

Instructions

• Fill a large Dutch oven or saucepan halfway with water, bring to a rolling boil, then add 1 tablespoon of coarse salt and cut potatoes. Boil for 10-15 minutes, until potatoes are easily pierced with a fork. Drain and rinse with cold water.
• Place a few potatoes in a large mixing bowl and lightly mash to create texture. Add remaining whole potatoes.
• In a small bowl, whisk together the red wine vinegar, Dijon mustard and olive oil.
• Combine potatoes, pickled red onion, bacon, bell pepper and parsley in a large mixing bowl. Pour dressing over top. Toss to combine evenly, but to do not stir. Refrigerate until ready to serve.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Nutrition

Calories: 111 kcal, Carbohydrates: 10 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 9 mg, Sodium: 117 mg, Potassium: 361 mg, Fiber: 2 g, Vitamin A: 210 IU, Vitamin C: 14.7 mg, Calcium: 25 mg, Iron: 2.6 mg

Calories: 111

Course: Side Dish

Cuisine: American

Keyword: easy potato salad, no-mayo potato salad, potato salad recipe

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