Potatoes: I use baby potatoes but you can use just about any you like.
Extra virgin olive oil: The olive oil is the base of the dressing but don’t worry, it doesn’t make this salad greasy at all.
Bacon: I add a little crispy bacon to mine but it’s totally optional. Leave it out for a vegetarian / vegan alternative.
White wine vinegar: White wine vinegar is where all the tang comes from. See the substitutions section for other options.
Mustard: I use wholegrain mustard as it adds just a light mustard flavour and looks gorgeous too.
Spring onion: Also known as scallions or green onions, spring onions look like super skinny leeks. They have a nice but mild onion flavour and are perfect for eating raw. You can also use French shallots.
Fresh herbs: Fresh herbs add a bright, fresh flavour. I use parsley and dill. You could also try basil or organo.
How to make mayo free potato salad (step-by-step)
Detailed quantities and instructions in the recipe card below.
Cook the potatoes: Place the potatoes into a large saucepan, whole, covered with cold water. Bring them to a boil and cook for 7-12 minutes (the smaller the potatoes, the quicker they’ll cook) until a fork can easily penetrate but not so long that they start falling apart.
Cook the bacon: Chop the bacon up into very fine pieces and cook over medium heat for 5-6 minutes, turning often until golden brown all over.
Prepare the dressing: The vinaigrette is a simple case of mixing olive oil, vinegar, mustard and black pepper. Place them all into a small jar, screw on the lid and give it a good shake. It will taste quite sharp on it’s own like this but once it’s added to the other ingredients it mellows to the perfect dressing.
Assemble the potato salad: Once the potatoes and bacon have cooled, pile all the ingredients into a bowl and give it a good mix up. I find it best after about 20 minutes but it will last quite well for a few days too.
This mayo free potato salad can be eaten hot or cold. Warm it up in the microwave for a few minutes or chill in the fridge and eat it cold.
Variations
Mustard: Feel free to use 1-2 teaspoons of dijon mustard in place of the wholegrain variety.
Onion: You can swap the spring onions for some French shallots or finely sliced red onion.
Vinegar: You can swap the white wine vinegar for red wine vinegar, apple cider vinegar, rice wine vinegar or even lemon juice.
Add crunch: If you want to add a little crunch to your salad, you could add some crumbled walnuts or even celery, sliced thinly, adds a great crunchy texture.
Eggs: Want a touch of the classic, add some sliced hard-boiled eggs
FAQs
Yield and storage
This recipe makes 6-8 side serves of delicious herbed potato salad.
Garden Courte is a blog written by [James Marcus], a passionate gardener and writer. She has been gardening for over 20 years and has a deep understanding of plants and how to care for them. In her blog, she shares her knowledge and experience with others, providing tips and advice on gardening, plant care, and more.