Say goodbye to soggy potato salads drenched in mayonnaise….salads that make you forget you are even eating a potato. It’s almost 4th of July, which means there will be millions of bowls filled with this classic side dish. So let me introduce you to Not Yo Mama’s Potato Salad.
It all started with my Mother, actually. She is NOT a fan of the ever so popular white condiment – mayonnaise. So in order to appease my Mom (because even at my age I still strive to do that) I decided to create a potato salad sans mayo. Could it be possible? Oh yes it is! You do it by making the potato the REAL star of this salad and not masking it with a ridiculous amount of the white stuff.
This type of potato salad can be referred to as German Potato Salad and they apparently knew what they were doing.
This Not Yo Mama’s Potato Salad is light tasting, tossed in a vinaigrette made with extra virgin olive oil, vinegar, dijon mustard, and spices. Oh and did I tell you about the bacon? There’s BACON! I think I can hear you cheering from home.
This potato salad can be served warm, cold, or at room temperature but it’s best a little warm. You want to fry up that bacon until it’s nice and crispy. It adds a perfect salty smoky element to this potato salad. Spread the salad out on a beautiful platter or toss it in a big bowl for serving.
- 3 lbs. Potatoes (red new or yukon gold), cut into bite size pieces
- 6-8 Slices Bacon
- 6 Green Onions, diced
- 2 Tablespoons Fresh Parsley, Finely Diced
- ⅓ cup Parmesan Cheese (optional)
- ⅓ cup Olive Oil
- ½ cup Vinegar (apple cider, red wine, white)
- 1 Tablespoon Dijon Mustard
- 3 Tablespoons Sugar
- 1-2 teaspoons Salt (more to taste)
- ½ teaspoon Pepper (more to taste)
- Place potatoes in large pot filled with water and bring to boil over high heat. Generously salt water. Reduce heat to medium low and cook until potatoes are fork tender, 15-20 minutes, depending on potato size. Drain and set aside.
- While potatoes are cooking, place the bacon in a large skillet over medium high heat. Cook until crispy, turning as needed. Place on paper towel lined plate. Once cooled, break into bite size pieces.
- In small bowl, mix olive oil, vinegar, mustard, sugar, salt, and pepper. Drizzle over warm potatoes. Top with crispy bacon, green onions, parsley, and optional parmesan. Season with additional salt and pepper.
- Serve warm, room temperature, or cold. Best served warm while bacon is nice and crispy.
Happy 4th of July, my friends! What are your plans for the big weekend? Hopefully it involves good food (and of course this potato salad), friends, and lots of time playing in the water.