Published on May 22, 2024 No Mayo Potato Salad- potato salad with bacon, arugula, tomatoes, Parmesan cheese, and a simple lemon herb dressing! I promise you won’t miss the mayo, this potato salad is fresh, flavorful, and so delicious. It’s the perfect summer side dish for cookouts, picnics, and parties! This potato salad is made with baby potatoes that are boiled until tender. Place the potatoes to a serving bowl and add chopped bacon, arugula, tomatoes, green onions, and Parmesan cheese. Whisk together a simple lemon herb dressing to pour over the salad. It is SO fresh and flavorful. I promise you won’t miss the mayo! Toss the salad together and let it sit for a bit so all of the flavors can combine. Serve along side any meal or take to your next party or potluck. Everyone will fall in love with this vibrant potato salad with no mayo. It will be the star side dish!
Salad Ingredients
Potatoes– I like to use baby Yukon gold potatoes, but baby red potatoes will work or a medley of baby potatoes. Kosher salt– for cooking the potatoes and seasoning the salad. Bacon– cook the bacon strips and chop them up. Grape tomatoes– halved. Green onions– thinly sliced. Arugula– so fresh and adds volume to the salad. Parmesan cheese– buy a wedge of Parmesan cheese and freshly grate it.
Lemon Herb Dressing Ingredients
You won’t find mayo in this salad dressing! It is FRESH, flavorful, and made with basic ingredients.
Olive oil– the base of the dressing! Lemon juice– lemon adds acid and a tangy, fresh flavor! Dijon mustard– mustard acts as an emulsifier and keeps the oil and acid from separating. Garlic– use a garlic press or finely chop with a sharp knife. Herbs– fresh basil and dill! Lemon zest– zest with a microplane. Honey– to sweeten the dressing just a bit!
How to Make No Mayo Potato Salad
Place potatoes in a large saucepan and cover with cold water and 1 tablespoon salt. Bring to a low boil until potatoes are tender, but not overdone. They are ready when they can be easily pierced with a fork or toothpick, about 20 minutes. When the potatoes are finished cooking, drain and let cool slightly.
In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, garlic, basil, dill, honey, salt and pepper, to taste.
Place the potatoes in a large bowl with the chopped cooked bacon, tomatoes, green onions, arugula, and Parmesan cheese.
Pour the dressing over the salad and gently stir to combine. Let the salad sit for at least 10 minutes before serving to absorb the dressing. Serve at room temperature or cold.
Serving Suggestions
This vibrant potato salad makes a great side dish to any meal, especially during the summertime. If you need a few entrees that pair well with this hearty side, see the list below.
Steak Kabobs Easy Skillet Chicken Thighs Best Grilled Chicken Sandwich Turkey Burgers Honey Mustard Chicken Sloppy Joes
Variations
If you want to play around with the salad or need to make a few substitutions, here are some ideas.
Instead of arugula, use chopped fresh spinach or kale. If you need the salad to be vegetarian, you can leave out the bacon. Add additional herbs. Italian parsley and chives would be great. Instead of Parmesan cheese, use crumbled feta cheese or goat cheese. Shredded cheddar cheese would even work. If you don’t want to use honey to sweeten the dressing, use pure maple syrup.
How to Store
You can make the salad a few hours in advance and store it in the fridge. This will allow the flavors to meld. If you have leftover potato salad, store it in an airtight container in the refrigerator for up to 2 days.
More Potato Salad Recipes
Potato Salad Sweet Potato Lentil Salad Smashed Potato Spring Salad with Creamy Lemon Dressing Chimichurri Roasted Potatoes
Find MORE SALAD RECIPES HERE!
No Mayo Potato Salad
Nutrition
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