summer favorite — no mayo potato salad

Although Idaho mountain weather is doing its very best to keep us guessing, sweet summertime is on the horizon. Nothing says summer like a BBQ, and no BBQ is complete without some potato salad.

I — shocker — love potatoes, but hate mayonnaise and egg and so set out two summers ago to make the perfect no-mayo, no-egg potato salad. I couldn’t find a recipe online that I loved, so I basically decided to combine all of my favorite potato salad aspects and add a dressing that I also use on all of my green salads.

It’s been a crowd favorite ever since, and you can easily make it vegan by not adding the bacon (a.k.a. taylor’s special bowl). Here it is!

prep:cook time


1 hour



20 (side portions)



  • approximately 50 small red potatoes, or as I like to measure, a full plastic produce bag (double bag it though!)
  • one medium red onion
  • one bunch green onions
  • one head celery
  • two medium cans sliced black olives
  • one package sliced bacon


  • 1 cup olive oil
  • 1 T dijon mustard
  • 3 cloves garlic
  • salt and pepper
  • 1 T champagne vinegar



  1. make sure the potatoes are clean and put them into a large pot. cover with at least 2 inches of water and bring to a low boil. cook until tender and easily pierced with a fork, before the skin starts to crack, about 40 minutes.
  2. while the potatoes are cooking, chop the other vegetables: dice the red onion; clean, slice and dice the celery; thoroughly clean, then chop the green onion; drain the olives. set aside and keep refrigerated if the potatoes won’t be done for awhile.
  3. cook the bacon until crispy. I prefer to bake my bacon on a cooking sheet covered in tin foil at 375 degrees for about 20 minutes. Place on a paper towel to absorb any extra grease, and coarsely chop.
  4. make the dressing: mix the olive oil, champagne vinegar, diced garlic, dijon mustard, and salt and pepper to taste. I suggest putting all the ingredients in a sealable container like a mason jar so you can just shake the ingredients to mix them.
  5. when the potatoes are ready, drain them and rinse them in cool water. allow them to cool for a few minutes (or you’ll burn your fingers will cutting them) and then cut into quarters, or bite size pieces and place in a large bowl.
  6. add the celery, olives, red onion, green onion, bacon, and dressing to the large bowl of potatoes. don’t pour all the dressing in at first — slowly add it to your liking. stir until the ingredients are evenly mixed, and keep refrigerated if you’re not serving immediately.
  7. enjoy!

no mayo potato salad

no mayo potato salad

no mayo potato salad

no mayo potato salad

no mayo potato salad

bacon ready for baking

no mayo potato salad

bite size potatoes ready for mixing

no mayo potato salad

dressing with just the olive oil and champagne vinegar

no mayo potato salad

no mayo potato salad

vegan, a.k.a. “taylor’s” version 🙂

no mayo potato salad

with bacon — yum!

cheers krista


brass blossom

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