If you’re looking for something different and super tasty for lunch or dinner, this No Mayo Potato Salad with Bacon is the way to go! It’s creamy, full of flavor, and doesn’t use any mayo at all. Plus, there’s bacon so you know it’s going to be good. This is one of my favorite make-ahead meals. I always sneak a few bites from the fridge before it’s time to serve!
Method
Boil the Potatoes
First, start by placing the potatoes in a large pot and covering them with cold water. This helps them cook evenly from the inside out. Bring the water to a boil on the stove, then lower the heat and let them simmer for about 15 to 20 minutes. The cooking time depends on how big the potatoes are. You want them to be just tender when you poke them with a fork not too soft or mushy, or they’ll fall apart when mixing.
Cool Them Down
Once the potatoes are cooked, pour out the hot water and transfer them into a bowl of cold water. Let them sit for a few minutes to cool down. This step is important because it stops them from cooking any more and helps keep their shape. When they’re cool enough to handle, peel off the skins if you’d like, then cut them into bite-sized chunks. The warm potatoes will soak up some flavor from the dressing later, so don’t wait too long before mixing.
Make the Sauce
While the potatoes cool, grab your big mixing bowl and whisk together the yogurt, tahini, olive oil, lemon juice, grated garlic, Dijon mustard, honey (or agave), white wine vinegar, sea salt flakes, and black pepper. At first, the sauce might look like it’s curdled or separated, but don’t worry just keep whisking! It will soon become smooth and creamy. The tahini helps give the dressing a rich and nutty taste, and the yogurt keeps it light and fresh.
Mix It All Together
Next, add your potato chunks to the bowl of creamy dressing. Then toss in the chopped crispy bacon, finely sliced spring onions, fresh dill, dried mint, toasted sesame seeds, and capers. These extras add a ton of flavor and texture to the salad. Use a large spoon to gently mix everything together, making sure the potatoes get fully coated without breaking apart.
Add the Greens
Finally, add in the chopped cos or romaine lettuce. This adds crunch and freshness to the salad. Give it one last gentle stir so the lettuce gets mixed in without becoming soggy. Your creamy, bacon-packed, no-mayo potato salad is now ready to serve!
Necessary Tools
- Large cooking pot
- Sharp knife
- Chopping board
- Big mixing bowl
- Whisk
- Slotted spoon or strainer
- Spoon for mixing
No Mayo Potato Salad with Bacon
Cuisine: AmericanDifficulty: Easy6
servings15
minutes25
minutes40
minutesIngredients
1 kg waxy salad potatoes (like Charlotte or Jersey Royals)
100g cooked crispy bacon, chopped
75g thick natural yogurt (or plant-based yogurt)
3 tbsp good quality tahini
2 tbsp extra virgin olive oil
3 tbsp lemon juice
1 tsp grated garlic
2 tsp Dijon mustard
1 tbsp honey (or agave syrup)
1 tsp white wine vinegar
1 tsp sea salt flakes
½ tsp coarse black pepper
1–2 spring onions, finely sliced
10g fresh dill, chopped
2 tbsp capers, roughly chopped
1 tsp dried mint
1 tbsp toasted sesame seeds
4–5 cos or romaine lettuce leaves, chopped
Directions
- Boil the Potatoes
Place the potatoes in a pot of cold water. Bring it to a boil and simmer for about 15–20 minutes. The potatoes should be just tender don’t overcook them. - Cool Them Down
Drain the potatoes and place them in a bowl of cold water for a few minutes. This helps them cool faster. Peel them once they’re cool, then cut them into chunks. - Make the Sauce
In your big bowl, whisk the yogurt, olive oil, tahini, lemon juice, garlic, mustard, honey, vinegar, salt, and pepper. It may look lumpy at first, but just keep whisking it will turn creamy! - Mix It All Together
Add the potatoes to the bowl. Then toss in the bacon, spring onions, dill, mint, sesame seeds, and capers. Gently stir everything so the sauce coats all the pieces. - Add the Greens
Toss in the chopped lettuce and give it one more gentle mix. Now it’s ready to enjoy!
Notes
- Don’t skip cooling the potatoes. If they’re too hot, the sauce will go watery.
- Mix the salad gently. Stirring too hard can break up the potatoes.
- If using plant-based yogurt, pick one that’s thick, or the dressing may be too runny.
Serving Suggestions
This potato salad goes great with:
- Grilled chicken
- Smoked salmon
- Boiled eggs
- On its own as a lunch!
You can even pack it in a lunchbox for school or a picnic!
Fun Fact
Tahini is made from sesame seeds! It’s often used in Middle Eastern dishes and gives this salad a nutty, creamy flavor without any dairy or mayo.
Conclusion
This No Mayo Potato Salad with Bacon is creamy, full of flavor, and easy to make. It’s one of those dishes that gets better the next day, so leftovers are something to look forward to. Whether you’re making it for your family or a weekend get-together, it’s sure to be a hit and no one will miss the mayo!
