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!

Course Salad, Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Molly | Spices in My DNA


  • 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


  1. 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.

  2. 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.

  3. 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.