Potato Salad Recipe (No Eggs)
Potato salad recipe (no eggs) - is an easy BBQ side dish loaded with potatoes, bacon, mustard olive oil-based vinaigrette without any eggs or mayo. This potato salad is light, very quick to make, and will be a perfect side dish for almost any main course. Perfect for parties.
INGREDIENTS
- 2 pound baby potatoes, skin on
- ¼ cup olive oil
- 2 teaspoon fresh thyme leaves
- 2 teaspoon salt or more/less to taste
- 1 teaspoon pepper, I actually like to use about 2 teaspoon for mine
- 1 teaspoon grainy mustard
- 1 teaspoon dijon smooth mustard
- 1 teaspoon apple cider vinegar
- 1 clove garlic, minced
- ¼ teaspoon granulated sugar or light muscovado sugar
- 5-6 ounce bacon, or Pancetta, cooked and until lightly crisp and crumbled
- 2 tablespoon green onion or scallions, shallots (or sub with celery)
- 1 medium red onion, sliced
INSTRUCTIONS
- Heat up a medium pot with water, take it to a boil.
- Add potatoes and cook until tender.
- Remove from the heat and run them quickly under cold water to stop the cooking process. Cut into half or thick slices. Set aside until you prep the dressing.
- The dressing for potato salad. In a glass jar mix all the rest ingredients (except bacon and green onion, red onion), close the lid and give it a good shake. (For best results, make ahead and keep in the fridge for all the flavors to combine well).
- In a large mixing bowl or serving bowl, add the potatoes, drizzle with dressing (add little by little until all the potatoes are covered, you may need less dressing, personal preference!)
- Garnish with bacon slices, more onion, cracked black pepper and serve with your BBQ meats. Enjoy!
VIDEO
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 366kcalCarbohydrates: 38gProtein: 8gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 19mgSodium: 229mgPotassium: 875mgFiber: 5gSugar: 3gVitamin A: 80IUVitamin C: 39mgCalcium: 37mgIron: 2mg
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