No Mayo Potato Salad

5 from 1 vote

Recipe from Two Peas and Their Pod

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.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: American

Keyword: bacon, potato salad

Servings:

Calories: 310kcal

Ingredients

For the Potato Salad:

2 lbs baby potatoes
1 teaspoon kosher salt
6 slices cooked bacon, chopped
2 cups grape tomatoes, halved
2 green onions, thinly sliced
3 cups arugula
1/3 cup grated Parmesan cheese

For the Lemon Herb Dressing:

1/3 cup olive oil
Zest of 1 small lemon
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1/3 cup finely chopped basil
3 tablespoons finely chopped dill
1 tablespoon honey or maple syrup
Kosher salt and pepper, to taste

Instructions

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 while you make the dressing.
In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, garlic, basil, dill, honey, salt and pepper, to taste.
Cut the potatoes in half and place in a large bowl. Add the 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.

Notes

You can make the salad a few hours in advance and store it in the fridge, this will allow the flavors to meld. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition