I made us a potato salad! With bacon! And it’s super summer picnic friendly because it’s mayo-less. I’m not a huge fan of regular potato salad to be honest, but when a vinaigrette is involved, and bacon of course, I’m IN.
It all starts with suuuuper crispy potatoes. I mean, what is better? Nothing. If you haven’t noticed by now, I LOVE potatoes. In pretty much every form. Chips and fries being #1, and crispy oven roasted potatoes being #2.
These are classified as the crispy oven version. I could eat the whole pan. I roast them at a very high heat, and don’t touch them. If you toss them, they won’t get as crispy. That is KEY.
I also love BLT’s. I don’t make them often enough, but once summer and the amazing tomatoes come around, you can bet I’ll be eating my fair share. I’m currently craving this BLT grilled cheese from yearssss ago when I first started the blog. Don’t judge me on those photos. IT’S SO GOOD. Make it ASAP.
For the “T” part of this salad, I used cute little colorful cherry tomatoes, and for the “L” part, I used baby kale! Arugula would be delicious here too. Any heartier type of green would work best.
And the dressing is one of my favorites: honey mustard! This one is a vinaigrette rather than a creamy version, but I do love both. I used to eat so much honey mustard and chicken fingers growing up. And ketchup. Omg. Don’t even get me started. Oh, the nostalgia.
This honey mustard is made up of apple cider vinegar, honey, olive oil, stone ground mustard, dijon mustard, and garlic. Super simple but so flavorful!
This is SO simple to make too. Perfect for all the summer cookouts!
BLT Potato Salad with Honey Mustard Vinaigrette
This potato salad was inspired by the BLT sandwich and it's tossed in a honey mustard vinaigrette! Perfect for summer entertaining because it's mayo-less!
- 28 ounces baby yellow potatoes, halved
- 4 tablespoons olive oil, divided
- 1 clove garlic, minced
- 1/4 cup plus 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon stone ground mustard
- 2 teaspoons dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 3/4 cups cherry tomatoes, halved
- 6 slices bacon, cooked and crumbled
- 1 cup baby kale
Preheat oven to 425℉. Line a large baking sheet with parchment paper. Add the potatoes to the baking sheet and drizzle with 2 tablespoons of the olive oil. Season with ¼ teaspoon of salt and ¼ teaspoon of pepper. Toss to coat and arrange the potatoes so that they are cut side down. Bake for 25-30 minutes (don't touch them!), or until they're golden and crispy on the cut side.
While potatoes are roasting, make the dressing. In a medium bowl, combine the garlic, apple cider vinegar, honey, stone ground mustard, dijon mustard, the remaining two tablespoons of olive oil, and the remaining ¼ teaspoon of salt and pepper. Whisk to combine.
Once potatoes are done, let cool for several minutes. Once slightly cooled, add to a large bowl with the tomatoes, bacon, and kale. Add a few tablespoons of the dressing and toss. You will have leftover dressing, but dress the salad to your liking! Season to taste with additional salt and pepper.