Potato Salad Recipe Without Bacon

[Sourn Rose]

Inever truly loved a potato salad, until I made this one. This potato salad recipe is a riff on classic French potato salads, which contain no mayo and lots of herbs. I opted for lemon juice instead of vinegar for a super fresh-tasting salad.

This recipe is surprisingly simple and quick to make. I hope this potato salad becomes your go-to potluck recipe, as well as a standard side dish at your dinner table. It goes great with burgers, sandwiches, and much more.

Hi , cooked potatoes. Does dressing go on warm potatoes? And if we are not eating for 2 days should I put dressing on warm potatoes or keep separate till we are ready to eat? Any difference in putting on right away or waiting 2 days? Thank you! Looks delicious!!!

Another winner! This is my new go to potato salad. Took some inspiration from others and added some fresh dill, garlic scapes ( in lieu of garlic) and kale from the garden. Maybe we should call this the green goddess potato salad?

We made this for the first time today. We used chives, fresh dill and fresh cilantro instead of parsley. The celery added a perfect crunch. I threw in a tablespoon of capers. My husband kept sampling it and declared it his new favorite!

Thanks

You need to be careful blending olive oil in a food processor or blender. Sometimes it happens to me, sometimes not, but blending the heck out of olive oil with water based ingredients, expecially something like lemon juice, can make it horribly bitter. Over blending the garlic can add to bitterness also. Try hand chopping everything well and mixing with a whisk and see if the bitterness is gone.

Thankyou for such a different take on potato salad. I love love love it and will make it again and share with my family and friends.Great way to use lots of herbs.Flavour was amazing. I did add a tiny bit of Morton to take the sharpness off the lemons.

With the exception of some chives, I made this as written and thought it was fantastic. Based on a review, I initially added less lemon juice, but it definitely needed the full amount. It was a huge hit, I will definitely make again. Thank you!

Made this salad today and it was delicious! I added some extra green onions and diced red onions. Added dill to the dressing. It seemed a bit flat, so I tossed in a splash of dill pickle juice and salt before serving. Will definitely make this again! What a great alternative to gloppy mayonnaise-y potato salad.

A lot of people have listed the changes they made to this recipe which most home cooks do depending on what you have on hand. I loved this recipe because of the vinegar (unexpected) and the addition of sour cream with the mayo which made a very fresh tasting salad. The potatoes are the star of the dish instead of a heavy mayonnaise dressing. Liked boiling the potatoes in larger pieces. I did not partially mash as I prefer potato pieces. Taste before serving to adjust seasoning. Great recipe Debi !!

I never made potato salad before so this was my first attempt and I think it turned out great. I did however make a few adjustments, I used red onion instead of sweet and I left the potato skins on which I thought added some color. I also left the potatoes whole, in the directions it said to mash some. Overall good recipe I liked the fact that it called for sour cream and mayo which made it very creamy.

HA ! I love your post. I live in NY and totally get it. Supermarkets are so hit and miss, deli salads are the best. I tried this recipe and it was amazing Deb. My family loved it. I gave your website to my Aunt and cousins who wanted the recipe.

This is AMAZING!!! I have been looking for foreverrrrr for a SIMPLE potato salad recipe.. and finally found this. I only like a few ingredients in my tater salad as well as does my husband. And I also love vinegar.. yummmmm! What a god send you are to simple recipe lovers thank you oh sooo very much. I know my family and I love it!!

Welcome to Happily Unprocessed, where our culinary journey began in 2012. We've been sharing our love for food and crafting delicious recipes for over a decade, and we're thrilled to have you join us on this flavorful adventure.

Many potato salad recipes call for vinegar of some type in the dressing, but the Dijon mustard here does a great job of adding tang and acid and goes incredibly well with the creaminess of the mayonnaise and the sweetness of the sugar.

Wanted to say that I adore this recipe!! Found it several years ago, and used it as a side at a volunteer firefighter fund raiser. Everyone loved it. I was asked to make it again for a senior citizen center fund raiser, again it was a hit. Thought you would want to know.

Indeed, hands down, this is THE BEST Potato Salad I have ever come across. Like me, I do not really like potato salads that are drenched thickly with mayonnaise. I like being able to taste the different textures in it and this is PERFECTION. Thank you so much for sharing it. I have since made it numerous times and each time, I actually scrape the bottom of my bowl EACH TIME. That is saying a lot for a picky eater like me. And each time I make it for family and friends, nothing is left to take home!

Wow. I have never made potato salad before but this recipe looked good. It is fabulous! The dressing, even without the bacon is really good. I used bacon bits (keep them in the freezer) and it worked just as well.

This is one of the best potato salads that I have ever had. I made it with very few changes and it was wonderful. I only used 6 slices of bacon, left out the green pepper and onion. But I did add a bunch of green onions. I made it for a luncheon and everyone raved about it, even the 91 year old aunt! This will be made lots of times this summer!

I made this on Thursday. It is excellent. I am lucky there was enough for the weekend. My husband took it with his lunch and others managed to taste test it before the weekend. Good thing I doubled the recipe. I love salt but agree much less is needed if you are using bacon. I used 1/4 tsp salt. It is perfect. I also cooked the bacon in the oven as it is less messy. I scraped the bottom of the pan and used a turkey baster to remove the oil and bacon drippings. I definitely got the bacon drippings flavor. Thanks for such a great recipe.

Have been looking for a new potato salad recipe.. and this one looks like it might be the one to try for this Christmas 2013 Dinner.. being In Australia, salads and cold meats are the go..I normally use the eggs in a potato salad but bacon celery and Green capsicum and onion sound like it will add not only flavor but also texture to the dish, thanks for sharing :)

Everyone is welcome to comment on posts, whether they have made the recipe or not. This site is not just for recipe reviews, but also for discussions and general chit chat about the things we find delicious or want to try. Comment away, everyone!

Bacon is a perfect addition to potato salad! I knew when I read your recipe it would be wonderful and it did not disappoint! I did use more like 5-6 cups potatoes, double the celery (we liek a lot) and a little less mayo but kept the mustard and bacon grease the same. it was great and will be my new go to. Thanks for another winner!

So I ended up making this for Easter, with just some minor changes, and it was super YUMMY! Not overly dressed, perfect flavor. This will now be a regular go-to recipe for gatherings and picnics! Thanks for sharing!

Potato salad unfortunately does not freeze well. So if you are making a batch in advance or have leftovers to store, simply place the potato salad in a sealed container and refrigerate for up to 3 days.

Time-saving method: If you are in a hurry, you can rinse the potatoes immediately with cold water until chilled. Then drain the potatoes thoroughly in a colander, return them to the stockpot, drizzle evenly with the vinegar, and continue on with Step 3.

I made this and it was excellent. I used a variety of potatoes including purple. The variety in color made it look better. I also salted the potatoes while boiling. So in the end I only added a half teaspoon salt. I used quite a good amount of pepper. One teaspoon smoked paprika and about a quarter cup of chives. This brought a lot of color and flavor to the dish.

Hi Ali,

Thank you for this! I would also like to add that you are my go to for both culinary and travel inspiration.

My recipe for potato salad is very similar, but just slightly different. The biggest difference I learned from Julia Child and The Food Lab. J.C. makes a standard vinaigrette and dresses the hot diced potatoes to absorb the tang of the vinegar. The good olive oil also reduces the need for too much mayo and makes the salad just a little lighter tasting. The biggest difference I have learned is in the cooking of the potato. Instead of boiling, I bake the potatoes. I put them all on a pan sheet and seal with foil. This prevents the potatoes from absorbing water from boiling and allows for a more potato-y flavour; makes them less water logged. Makes all the difference in the world! Incidentally, I bake the potatoes for mashing as well. Cheers, marina

I swapped out the relish and vinegar for pickle juice and added chopped radishes. I also added a bit of honey (to taste) to the dressing to balance the tangy ingredients. Sprinkled with finely shopped fresh dill. YUM!!

This looks delicious what a classic recipe. I see you talk about mayo or miracle whip. I wonder what your thoughts are about using avocado mayo? I have been using it lately for the health benefits. Anyway, great recipe!

The lemon is just right and adds the right sweet/tang to the warm potatoes. (I had left overs on both occasions so cut the potatoes a bit smaller and added them into an omelette mix for breakfast and also added them into a skillet and did a fry-up with other veg/protein for a quick and light dinner. They are just as good day 2!

Hi Nagi,

I made your lemon potato salad to go with your Pork Tenderloin with Honey and Garlic as you recommend, and both were absolutely delicious. The potato salad is so quick and easy and a great change from a mayonnaise dressing. I added some finely chopped up gherkins in the potato salad for a little extra crunch and it was yummy! Both your lemon potato salad and pork fillet recipes will be our new regulars. I have your cookbook and just love trying out all your recipes, they work every time! Thank you!

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