Gluten-Free No Mayo Potato Salad with Bacon

If you ask me, potato salad doesn’t need mayo to be really good.

This bacon-studded side dish swaps sweet potatoes for the usual russets and uses a simple vinaigrette instead of mayo. The dressing is made with olive oil, red wine vinegar, and dijon mustard that gives it a nice tang.

Crispy bacon adds a smoky, salty note while fresh herbs like parsley and chives keep things light. A touch of smoked paprika ties everything together.

It’s a great side for cookouts and picnics, especially when you want something that holds up well in warm weather.

What Kind of Sweet Potato Should I Use?

For this potato salad, you can use either the orange-fleshed sweet potatoes (often labeled as “yams” in grocery stores) or the white-fleshed varieties, though the orange ones are more common and easier to find. The orange sweet potatoes have a naturally sweeter flavor and creamier texture when cooked, which works really well with the tangy vinegar dressing and salty bacon. When picking out your sweet potatoes, look for ones that are firm with smooth skin and no soft spots or sprouting eyes. Try to choose potatoes that are similar in size so they cook evenly – medium-sized ones are usually your best bet since they’re easier to cut into uniform cubes.

Options for Substitutions

This potato salad is pretty forgiving, so here are some swaps you can make:

• Sweet potato: You can use regular russet or red potatoes instead of sweet potatoes. The cooking time stays about the same, but the flavor will be less sweet and more traditional.
• Bacon: Turkey bacon works great if you’re looking for a lighter option. For a vegetarian version, try smoked tempeh or just leave it out and add some smoked paprika to the dressing for that smoky flavor.
• Red wine vinegar: Apple cider vinegar or white wine vinegar are good substitutes and will give you that same tangy kick.
• Fresh herbs: Don’t stress if you’re missing one or two of the herbs. You can use whatever combination you have on hand – even just parsley works fine. Dried herbs can work too, but use about 1/3 of the amount since they’re more concentrated.
• Dijon mustard: Regular yellow mustard or whole grain mustard will work in place of dijon. The flavor will be slightly different but still tasty.
• Olive oil: Any neutral oil like avocado or vegetable oil can replace the olive oil if needed.

Watch Out for These Mistakes While Cooking

The biggest mistake with potato salad is overcooking the sweet potatoes, which causes them to turn mushy and fall apart when you toss them with the dressing – aim for fork-tender but still firm, and check them at the 12-minute mark.

Pouring the dressing over hot potatoes is actually a good thing since they’ll absorb more flavor, but make sure to toss gently to avoid breaking them up into mash.

Another common error is undercooking the bacon, which adds a chewy, unpleasant texture to the salad – cook it until it’s crispy enough to crumble easily, and don’t forget to drain it on paper towels before adding.

For the best flavor, let the salad sit for at least 30 minutes before serving so the potatoes can soak up the vinegar-based dressing, and taste it before serving to adjust the salt and pepper if needed.

What to Serve With Potato Salad?

This bacon-loaded potato salad is perfect for any backyard barbecue or picnic, and it pairs beautifully with grilled meats like burgers, hot dogs, or chicken thighs. I love serving it alongside some smoky pulled pork or grilled ribs since the tangy vinegar dressing cuts through the richness of the meat. It also works great as part of a cookout spread with corn on the cob, coleslaw, and baked beans. If you’re keeping things simple, even a rotisserie chicken from the store makes for an easy weeknight dinner when you’ve got this potato salad as your side.

Storage Instructions

Store: This potato salad keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together, so it’s a great make-ahead dish for potlucks or meal prep. Just give it a good stir before serving since the dressing might settle at the bottom.

Make Ahead: You can totally prep this a day or two in advance. Cook the sweet potatoes and bacon ahead of time, then toss everything together a few hours before serving so the flavors have time to meld. If you’re making it the day before, you might want to add the fresh herbs right before serving to keep them bright and fresh.

Serve: This salad is best served at room temperature or slightly chilled. If you’ve had it in the fridge, just let it sit out for about 20 minutes before serving. The olive oil dressing can firm up when cold, so bringing it to room temp helps everything taste better.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1750
• Protein: 22-28 g
• Fat: 110-120 g
• Carbohydrates: 140-160 g

Ingredients

For the salad:

• 2.5 lb sweet potatoes (peeled and cut into 1-inch chunks)
• 1/2 red onion
• 6 slices bacon (I prefer Applegate Sunday Bacon for a cleaner smokiness)
• 3 tbsp parsley
• 3 tbsp green onion
• 2.5 tsp chives
• 1/2 tsp smoked paprika

For the dressing:

• 1/2 cup olive oil (I recommend California Olive Ranch for its mild flavor)
• 1/3 cup red wine vinegar
• 1.5 tbsp dijon mustard (Grey Poupon provides the best sharp contrast to the potatoes)
• 3/4 tsp salt
• 1/2 tsp black pepper

Step 1: Prepare Ingredients and Cook Bacon

• 6 slices bacon
• 2.5 lb sweet potatoes
• 1/2 red onion
• 3 tbsp parsley
• 3 tbsp green onion
• 2.5 tsp chives

While you’re getting everything ready, cook the bacon slices in a skillet over medium heat until crispy, about 8-10 minutes.

Once cooked, transfer to a paper towel-lined plate to cool, then crumble into bite-sized pieces.

While the bacon cooks, peel and cut the sweet potatoes into 1-inch chunks, dice the red onion into small pieces, and finely chop the parsley, green onion, and chives.

Having everything prepped before the potatoes cook ensures you can assemble the salad quickly while everything is still warm.

Step 2: Cook the Sweet Potatoes

• sweet potatoes from Step 1
• salt

Bring a large pot of salted water to a boil over high heat.

Add the sweet potato chunks and cook for 12-15 minutes until just tender when pierced with a fork—they should hold their shape but not be mushy.

Drain the potatoes in a colander but do not rinse them; the starch on the surface helps the warm potatoes absorb the dressing better.

Step 3: Make the Vinaigrette Dressing

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1.5 tbsp dijon mustard
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper

In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard until well combined.

Add the smoked paprika, salt, and black pepper, and whisk again until the dressing is emulsified and the seasonings are evenly distributed.

I like to taste the dressing at this point and adjust the vinegar or mustard to your preference—the sharp mustard should be noticeable but balanced by the olive oil’s mild flavor.

Step 4: Assemble and Dress the Salad

• cooked potatoes from Step 2
• red onion, bacon, and herbs from Step 1
• vinaigrette from Step 3

Transfer the warm drained potatoes to a large bowl and immediately add the diced red onion, crumbled bacon from Step 1, and all the chopped herbs.

Pour the vinaigrette from Step 3 over the warm potatoes and gently toss everything together until well coated.

The warm potatoes will absorb the dressing better than cold ones, which is why I prefer to dress the salad right after cooking—this creates a more flavorful final dish.

Step 5: Serve

Serve the potato salad warm, or allow it to cool to room temperature and serve chilled.

The salad will keep well in the refrigerator for up to 3 days and can be eaten straight from the fridge or gently warmed before serving.

Gluten-Free No Mayo Potato Salad with Bacon

Delicious Gluten-Free No Mayo Potato Salad with Bacon recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 1675

Ingredients Method

Ingredients

  

For the salad::

• 2.5 lb sweet potatoes (peeled and cut into 1-inch chunks)
• 1/2 red onion
• 6 slices bacon (I prefer Applegate Sunday Bacon for a cleaner smokiness)
• 3 tbsp parsley
• 3 tbsp green onion
• 2.5 tsp chives
• 1/2 tsp smoked paprika

For the dressing::

• 1/2 cup olive oil (I recommend California Olive Ranch for its mild flavor)
• 1/3 cup red wine vinegar
• 1.5 tbsp dijon mustard (Grey Poupon provides the best sharp contrast to the potatoes)
• 3/4 tsp salt
• 1/2 tsp black pepper

Method

 

1. While you're getting everything ready, cook the bacon slices in a skillet over medium heat until crispy, about 8-10 minutes. Once cooked, transfer to a paper towel-lined plate to cool, then crumble into bite-sized pieces. While the bacon cooks, peel and cut the sweet potatoes into 1-inch chunks, dice the red onion into small pieces, and finely chop the parsley, green onion, and chives. Having everything prepped before the potatoes cook ensures you can assemble the salad quickly while everything is still warm.
2. Bring a large pot of salted water to a boil over high heat. Add the sweet potato chunks and cook for 12-15 minutes until just tender when pierced with a fork—they should hold their shape but not be mushy. Drain the potatoes in a colander but do not rinse them; the starch on the surface helps the warm potatoes absorb the dressing better.
3. In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard until well combined. Add the smoked paprika, salt, and black pepper, and whisk again until the dressing is emulsified and the seasonings are evenly distributed. I like to taste the dressing at this point and adjust the vinegar or mustard to your preference—the sharp mustard should be noticeable but balanced by the olive oil's mild flavor.
4. Transfer the warm drained potatoes to a large bowl and immediately add the diced red onion, crumbled bacon from Step 1, and all the chopped herbs. Pour the vinaigrette from Step 3 over the warm potatoes and gently toss everything together until well coated. The warm potatoes will absorb the dressing better than cold ones, which is why I prefer to dress the salad right after cooking—this creates a more flavorful final dish.
5. Serve the potato salad warm, or allow it to cool to room temperature and serve chilled. The salad will keep well in the refrigerator for up to 3 days and can be eaten straight from the fridge or gently warmed before serving.