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No-Mayo Potato Salad With Bacon

Potato Salad, Hold the Mayo

The following is an excerpt from a post that was originally featured on and written by Heather Christo, who is part of POPSUGAR Select Food.

Anyone who has read this blog for any substantial amount of time knows how I feel about mayo. It's a no-go. So my potato salad recipes have to rely (deliciously so) on mustard and olive oil. Not such a bad backup plan. Neither is bacon and tons of crunchy fresh celery and green onions.

Plus, you have to love the red, white, and blue potatoes! Some of the things that are awesome about this salad besides the brilliant flavors and showstopping good looks: since there is no mayo, you can bring it to potlucks and parties or leave it out on a hot table and not worry that you are going to give anyone food poisoning (always good). You can lose the bacon and have a vegan dish (gotta have options). Aaaand my favorite: you can make this the day before, cover it in plastic wrap, and call it a day — just pull it out to serve the next day (and it will taste even better).

So there you go! Consider giving this potato salad a try this weekend.

Red, White, and Blue Potato Salad

From Heather Christo

No-Mayo Potato Salad With Bacon


  1. 3 pounds small red, white, and blue potatoes
    Kosher salt
    6 slices thick-cut bacon
    1/2 cup red wine vinegar
    1/2 cup olive oil
    1/4 cup grainy mustard
    1 cup green onions, thinly sliced (green and white parts)
    2 cups celery, thinly sliced
    3/4 ounces fresh dill, roughly chopped


  1. Add the potatoes to a large pot and cover with water. Add some salt and bring to a simmer, cooking the potatoes for about 20 minutes or until just fork-tender. Drain the potatoes, briefly rinse them with cold water, drain, and add them back to the pot.
  2. Meanwhile, cook the bacon in a large sauté pan over medium heat, flipping often until both sides are crispy and the fat has rendered, about 15 minutes. Remove the bacon, chop roughly.
  3. Over low heat, add the red wine vinegar to the pan, and using a spoon, scrape up all of the browned bits from the bottom of the pan. Add the vinegar to a bowl with the olive oil and the grainy mustard. Whisk together well, and then pour over the potatoes.
  4. Add the bacon, green onions, celery, and dill. Toss everything together and season to taste with kosher salt. If you desire, smash it up a bit, it tends to soak up the flavor.
Image Source: Heather Christo
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