Foodie friends, I have a confession to make. I really don’t care for mayo based 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 non-mayo potato salad options for BBQs and potlucks.
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.
I generally make my Herbed Potato Salad, which is super, but decided to make something a little more smoky to accompany my newest meatloaf recipe (as opposed to mashed potatoes). I recently had a potato salad I adored at the Four Seasons here in Baltimore.
There were tables of gloriously prepared foods: suckling pig, crab cake sliders, smoked oysters and shots of green garlic soup… but there was a giant bowl of smoked potato salad that I adored. I marched right on over and had the suckling pig lady give me an extra sprinkle of Maldon sea salt and I was a happy camper.
I texted the chef, a friend of mine, and he seemed a little surprised that of all the wonderful things presented, the potato salad was what stood out for me. Silly, I know.
I decided something similar would be a fresh way to pair my Stuffed Meatloaf, starting with buttery new potatoes and pickled red onion. A little bell pepper for a nice snap in texture and bacon to add the smoky feature, since I was not planning on spending my afternoon heating up the smoker for potatoes.
It was truly a hit and something I plan to make a lot this summer! It is also perfect for potlucks and BBQs as a bring-along dish. No heating required! Serve chilled or room temperture.
If you liked this easy side dish recipe, check these out!
- 1 pound potatoes
- 1/4 red onion evenly sliced
- 1/4 tablespoon cup plus 1red wine vinegar, divided
- 1 teaspoon Dijon mustard
- 4 strips bacon cooked to a crisp and chopped
- 2 tablespoons bell pepper minced
- 2 tablespoons fresh parsley minced
- 1 teaspoon fine sea salt or Maldon sea salt
- Fill a large Dutch oven or sauce pan half way with water, bring to a rolling boil, then add 1 tablespoon of salt and whole potatoes. Boil for 10-15 minutes, until potatoes are easily pierced with a fork. Drain.
- Meanwhile in a small sauce pan, fill half way with water and add 1/2 cup red wine vinegar, bring to a low boil. Add sliced red onions and boil until soft and flexible. Drain and finely chop.
- Cut all potatoes in half, add 4-5 potato halves to a large mixing bowl, add Dijon mustard and mash well using a potato masher or a fork.
- Combine remaining ingredients to the bowl and toss to combine evenly. Refrigerate until ready to serve.
If you've tried this recipe, come back and let us know how it was!