Best 6 French Potato Salad With Bacon Picnic Safe No Mayo Recipes

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Craving a refreshing and flavorful side dish that's perfect for picnics, potlucks, or summer gatherings? Look no further than this exquisite French Potato Salad with Bacon (Picnic Safe, No Mayo). This delightful dish combines tender potatoes, crispy bacon, and a tangy vinaigrette dressing to create a symphony of flavors. With its vibrant colors and tantalizing aroma, this salad is sure to be the star of any occasion.

But that's not all! This versatile article offers two additional variations on the classic French Potato Salad to cater to different preferences and dietary restrictions. The Mustard Vinaigrette Potato Salad is a lighter alternative that swaps out the bacon for a tangy mustard-based dressing, while the Vegan Potato Salad completely omits bacon and mayonnaise, making it a perfect choice for those following a plant-based diet.

Each recipe is carefully crafted with detailed instructions, ensuring that even novice cooks can achieve culinary success. Helpful tips and tricks are also provided to elevate your potato salad game, such as using a variety of potato types for a more complex texture or incorporating fresh herbs for an extra burst of flavor.

So, gather your ingredients, put on your apron, and embark on a delightful culinary journey as we explore the world of French Potato Salad in its various forms.

Let's cook with our recipes!

POTATO SALAD WITH BACON



Potato Salad with Bacon image

This no mayo potato salad with bacon is ready in just 30 minutes! It's a vinegar potato salad the whole family will love.

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 30m

Number Of Ingredients 14

2 pounds baby gold potatoes
2 teaspoons salt, for the boiling water
1 pound bacon
one small/medium red onion, diced small
2 cloves garlic, peeled and finely minced or pressed
1 medium/large ear fresh sweet corn with kernels cut off (3/4 cup frozen corn may be substituted)
1 to 2 cups fresh baby spinach, loosely measured
1/2 cup fresh parsley (regular or Italian flat-leaf), finely chopped
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons dijon mustard
1 teaspoon granulated sugar, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

Steps:

  • To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.
  • To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it's cool enough, crumble it; set aside.
  • To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
  • In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.
  • To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.
  • Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container - don't pour it down the drain), corn, spinach, parsley, and toss well to combine.
  • Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.
  • Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.

Nutrition Facts : Calories 368 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1379 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

FRENCH POTATO SALAD



French Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Steps:

  • Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  • Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

PICNIC POTATO SALAD WITH NO MAYONNAISE



Picnic Potato Salad with No Mayonnaise image

This is a great potato salad if you're looking for one without mayonnaise.

Provided by It's A New Day

Categories     Salad     Potato Salad Recipes     No Mayo

Time 55m

Yield 6

Number Of Ingredients 10

2 pounds small new potatoes, quartered
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped onion
¾ cup crumbled blue cheese
2 tablespoons chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
  • Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
  • Fold blue cheese and chives into potato salad until blended.

Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g

POTATO SALAD WITH BACON



Potato Salad with Bacon image

My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 16 servings.

Number Of Ingredients 12

3 pounds red potatoes (about 12 medium)
4 hard-boiled large eggs
3/4 cup sour cream
2/3 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
11 bacon strips, cooked and crumbled
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup Italian salad dressing

Steps:

  • Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 216 calories, Fat 14g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 363mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

FRENCH POTATO SALAD



French Potato Salad image

The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.

Provided by CHRISTYJ

Categories     Salad     Potato Salad Recipes     No Mayo

Time 13h50m

Yield 5

Number Of Ingredients 8

9 potatoes
½ cup vegetable oil
¼ cup tarragon vinegar
¼ cup beef consomme
¼ cup chopped green onions
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.
  • In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
  • Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight.

Nutrition Facts : Calories 500.2 calories, Carbohydrate 68 g, Cholesterol 0.1 mg, Fat 22.4 g, Fiber 8.7 g, Protein 9.3 g, SaturatedFat 3 g, Sodium 1473.9 mg, Sugar 3.1 g

FRENCH POTATO SALAD (LIGHT)



French Potato Salad (Light) image

Make and share this French Potato Salad (Light) recipe from Food.com.

Provided by Maito

Categories     Potato

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

4 medium potatoes
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons red wine vinegar
3 tablespoons white wine
1 teaspoon dried parsley
1 teaspoon dried tarragon
1/2 teaspoon celery seed
1 tablespoon canola oil

Steps:

  • Cook potatoes. I like to microwave them since it is quick, but you can also boil them or use leftover baked potatoes.
  • Make dressing by mixing all of the ingredients together.
  • Cut potatoes into chunks, and pour dressing over them while they are still warm. Mix to combine, and serve.

Nutrition Facts : Calories 417.9, Fat 7.6, SaturatedFat 0.7, Sodium 321.7, Carbohydrate 76, Fiber 9.6, Sugar 3.5, Protein 9

Tips:

  • Choose the right potatoes: Waxy potatoes like Yukon Gold, Red Potatoes, or Fingerling Potatoes hold their shape well and are best for potato salad.
  • Boil potatoes correctly: Bring a large pot of salted water to a boil and add potatoes. Cook until tender-firm, about 15-20 minutes. Drain and cool potatoes completely before slicing.
  • Use quality bacon: Thick-cut bacon adds more flavor and texture to the salad. Cook bacon until crispy and crumble it before adding to the salad.
  • Make a flavorful dressing: Combine Dijon mustard, white wine vinegar, olive oil, garlic, shallot, salt, and pepper in a jar or bowl. Shake or whisk until well combined.
  • Chop vegetables finely: Dice celery, red onion, and parsley finely to distribute evenly throughout the salad.
  • Gently toss the salad: Combine all ingredients in a large bowl and toss gently to coat. Avoid over-mixing to prevent potatoes from breaking.
  • Chill before serving: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and develop.
  • Garnish with fresh herbs: Before serving, sprinkle chopped fresh parsley or chives on top for an extra burst of flavor and color.

Conclusion:

This French potato salad with bacon is an easy and delicious side dish perfect for picnics, potlucks, or summer gatherings. With its tangy dressing, crispy bacon, and tender potatoes, this salad is sure to be a crowd-pleaser. Plus, it's made without mayonnaise, making it picnic-safe and ideal for outdoor events. So, gather your ingredients, follow the simple steps, and enjoy this delightful French-inspired potato salad!

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