Name: No Mayo Potato Salad with Bacon
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6
Cuisine: American
Ingredients: 6 slices bacon; 2 pounds red-skinned potatoes, scrubbed clean, skin on; 1/4 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 tablespoon Dijon mustard; The juice and zest of 1 lemon; 1/4 cup packed, chopped fresh parsley; 2 tablespoons fresh thyme; 2 tablespoons fresh chopped dill; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/2 cup sliced red onion

Description

This No Mayo Potato Salad with Bacon is a fun twist on a classic dish. It is sure to be a favorite at your next cookout, barbeque or gathering. It is also gluten free, egg free and dairy free.

Ingredients

Scale

6 slices bacon
2 pounds red-skinned potatoes, scrubbed clean, skin on
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
The juice and zest of 1 lemon
1/4 cup packed, chopped fresh parsley
2 tablespoons fresh thyme
2 tablespoons fresh chopped dill
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup sliced red onion

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Instructions

Add the red potatoes to a pot, cover them with water, and boil over medium-high heat. Once boiling, reduce the heat to simmer and let them cook for 10-15 minutes or until fork tender. Remove and drain under cold water. Set aside to cool.
While the potatoes cool, line a sheet pan with parchment paper and add bacon. Bake at 425F for 20-25 minutes or until crispy. Flip bacon half away for an even crisp. You can also heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove to a paper towel-lined plate to cool. Then chop bacon into bite-sized pieces, discarding any large pieces of fat. Set aside.
After the potatoes have cooled enough to handle, use a knife and slice them in half. For larger potatoes, you can quarter them. Set it aside.
To a small bowl, add the olive oil, red wine vinegar, dijon mustard, lemon juice, zest, half of the parsley, thyme and dill, salt, and pepper, and whisk well to combine. Set aside.
Using a large bowl, add the sliced potatoes with the chopped bacon, and sliced red onion. Pour on the dressing and lightly toss it all together. If desired, sprinkle remaining herbs and more lemon zest, salt, and pepper, for taste.
Serve and enjoy at room temperature.

Notes

For quicker cooking, you can cut the potatoes before you cook them. This will also prevent them from possibly getting mushy while you slice them after they are cooked, which did not happen to me but it does happen.
Store this potato salad in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Salad
Cuisine: American