Mayo-free red skinned potato salad made with baby red potatoes, crispy bacon, hard-boiled eggs, green onions, and a honey Dijon vinaigrette. This easy potato salad recipe is perfect for summer barbecues, picnics, and potlucks. Lighter than classic potato salad, it pairs well with grilled meats and makes a flavorful side dish that can be prepared ahead of time.
Ingredients
1 1/2 lbs baby red potatoes, quartered
1 large sweet onion, chopped
1 tablespoon extra-virgin olive oil
Salt, to taste
3 eggs
4 slices bacon, cooked and crumbled
2 green onions, chopped
Honey-Dijon Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Salt and black pepper, to taste
Directions
Mix all vinaigrette ingredients in a jar or bowl until well combined. Set aside.
Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 10–15 minutes. Drain and let sit off the heat for 5 minutes to release excess steam. While still warm, toss potatoes with about 1/3 cup of the vinaigrette. Refrigerate for at least 1 hour or overnight.
Heat olive oil in a skillet over medium heat. Add onions and a pinch of salt, then cook slowly, stirring occasionally, until deeply caramelized, about 20–25 minutes. Remove from heat and let cool.
Place eggs in a saucepan, cover with cold water, bring to a boil, cover, and remove from heat. Let sit for 12 minutes, then cool in ice water. Peel and chop.
Combine marinated potatoes, caramelized onions, chopped eggs, bacon, and green onions in a large bowl. Add more vinaigrette to taste, toss gently, and adjust seasoning with salt and pepper.
Tips
Marinate the potatoes while warm so they absorb more flavor. Let the salad rest before serving for the best taste.
Variations and Substitutions
Use turkey bacon instead of pork bacon. Swap honey for maple syrup. Add fresh herbs like parsley or dill for extra freshness.
FAQs
Can this be made ahead?
Yes, it tastes even better after chilling for several hours.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
Serving Suggestions
Serve with grilled chicken, burgers, barbecue dishes, or as a picnic and potluck side.
Why You’ll Love This Recipe
Creamy texture without mayonnaise, bold sweet-tangy flavor, simple ingredients, and perfect for warm-weather meals and gatherings.
Red Skinned Potato Salad (Mayo-Free)
6
servings1
hour1
hour397
kcalIngredients
1 1/2 lbs baby red potatoes, quartered
1 large sweet onion, chopped
1 tablespoon extra-virgin olive oil
Salt, to taste
3 eggs
4 slices bacon, cooked and crumbled
2 green onions, chopped
Honey-Dijon Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Salt and black pepper, to taste
Directions
- Mix all vinaigrette ingredients in a jar or bowl until well combined. Set aside.
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 10–15 minutes. Drain and let sit off the heat for 5 minutes to release excess steam. While still warm, toss potatoes with about 1/3 cup of the vinaigrette. Refrigerate for at least 1 hour or overnight.
- Heat olive oil in a skillet over medium heat. Add onions and a pinch of salt, then cook slowly, stirring occasionally, until deeply caramelized, about 20–25 minutes. Remove from heat and let cool.
- Place eggs in a saucepan, cover with cold water, bring to a boil, cover, and remove from heat. Let sit for 12 minutes, then cool in ice water. Peel and chop.
- Combine marinated potatoes, caramelized onions, chopped eggs, bacon, and green onions in a large bowl. Add more vinaigrette to taste, toss gently, and adjust seasoning with salt and pepper.
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