Potato Bacon Salad | A fun take on the classic BBQ side dish. Gluten free, dairy free and egg free.

Potato Bacon Salad

Author Ally @


  • 2 lbs baby potatoes
  • 1/2 red onion finely diced
  • 1/2 bell pepper finely diced
  • 3/4 cup canned corn
  • 2 tbsp chopped fresh chives
  • 1/2 cup mayonnaise I used vegan - but anything will work
  • 2 tbsp olive oil
  • dash of mustard
  • salt and pepper to taste

to garnish:

  • chopped chives
  • crumbled bacon


  1. In a large pot, bring baby potatoes to a boil in salted water. Reduce to a low boil and cook for 15-20 minutes, or until you can pierce the potatoes with a fork.
  2. Remove potatoes from stove top, drain and soak in cool water.
  3. Meanwhile, mix onion, pepper, corn, and chives in a large bowl.
  4. Once potatoes are cool, cut into quarters, or desired size, and add to onion mixture.
  5. In a small bowl, mix the mayonnaise, olive oil, squirt of mustard, salt and pepper well. Pour sauce over potato and onion mixture. Toss well to coat.
  6. Serve immediately, or place in fridge to cool completely.
  7. Keeps up to 4 days in an airtight container in the fridge!