Potato Salad

This Potato Salad is mayo-free but still has all the flavor you want!

Most people try replacing mayo with plain yogurt, but I'm sorry, that just doesn't work for me.

Yogurt is tangy to be a mayonnaise replacement. Mayo is not tangy, though {or at least it's not supposed to be}...

Therefore, I blend cottage cheese {since it has a relatively neutral, non-tangy flavor} and use that to replace the mayo in almost every recipe.

So it should come as no surprise that I use cottage cheese to make my potato salad

Because bacon makes everything better, I use bacon in my potato salad and even throw in an extra teaspoon of bacon grease for good measure.

However, if you want to make this recipe vegetarian, you can completely skip the bacon!

With or without the bacon, I was quite impressed with the results.

In fact, I am confident that any person who tries this potato salad will like it.

So if you're trying to think of what to bring to a summer party, this Potato Salad is what it should be. Double or triple the recipe if needed.

Lighter Potato Salad

Lighter version of a picnic favorite. This Potato Salad is mayo free but still has all the flavor you want!

5 from 1 vote

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Author: Meme

Ingredients

• ▢ 4 slices center-cut bacon chopped, optional
• ▢ 1 lb red potatoes unpeeled & chopped into bite sized pieces
• ▢ ⅓ cup cottage cheese
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon white vinegar
• ▢ ½ clove garlic minced {optional}
• ▢ ¼ teaspoon salt
• ▢ 2 green onions chopped

Instructions

• Put the bacon in a large, cold skillet. Heat over medium and cook until the bacon is crispy. Transfer to paper towels to drain, and set aside. Reserve 1 teaspoon of bacon grease.
• Meanwhile, add the potatoes to a large pot and fill with cold water. Bring to a boil and simmer until the potatoes are tender, about 15 minutes. Drain well, put on paper towels, and let cool.
• Put the cottage cheese, Dijon mustard, white vinegar, garlic {if using}, reserved 1 teaspoon of bacon grease {optional} and salt into the bowl of a food processor or blender. Process until completely smooth. Transfer to a glass or plastic bowl and add green onions and cooled potatoes. 
• Toss to coat completely. Cover and let sit for at least 1 hour. Keep in the refrigerator until ready to eat. Stir in bacon pieces just before serving.

Notes

*Potato Salad is best served the day of or day after to prevent the bacon from getting soggy and the salad from getting too watery.

*Omit bacon for vegetarian version, and skip the first step.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo