This potato salad is so packed full of flavor you won’t even miss the mayonnaise. The bacon cooks up fast if you first chop it into 1/3rds or 1/4ths and then fry them up. When finishing the dish we’ve found that fresh herbs provide a better depth of flavor over their dried counterparts. This potato salad is equally delicious when served hot or chilled.
Happy Cooking!
Mayo-less Potato Salad
This potato salad is so delicious and full of flavor you won't even miss the mayonnaise
Servings 8
Calories 176kcal
Ingredients
- 2 lb red potatoes
- 1/2 lb bacon
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/4 cup apple cider or distilled white vinegar
- 1 TBSP course ground mustard
- 1 TBSP honey
- 1/4 cup chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1 tsp granulated garlic
- 1 1/2 TBSP fresh chives
- 1 1/2 TBSP fresh parsley
Instructions
- Chop potatoes into 1/2" quarters. Place in a large pot and cover with water. Bring to a boil and cook until fork tender (roughly 6-10 minutes). Strain once cooked then return to pot (heat off)
- Meanwhile, chop raw bacon into bite sized pieces and place in a cold skillet. Put skillet over medium-high heat and cook until bacon is browned and crispy, about 5-8 minutes.
- Remove bacon to a paper towel lined plate but leave at least 2-3 TBSP of bacon grease in the skillet. Add the onion and cook for 3-5 minutes until translucent
- Add garlic and cook for 30 seconds until fragrant
- Add vinegar, broth, mustard, honey, salt, and pepper. Bring to a boil then reduce heat to medium-low. Simmer for 6-8 minutes until sauce reduces by half
- Meanwhile, crumble the bacon into smaller pieces. Add bacon, chives, and parsley to the potatoes. Pour the reduced sauce over the potatoes and stir to combine.
- Can be served hot or cold
- Enjoy!
Nutrition
Calories: 176kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Fiber: 1g | Sugar: 3g
Wow! Great recipe, so yummy!
Thanks!! It’s so good 🙂