This warm bacon and greens potato salad is tossed with a lemon mustard vinaigrette for a delicious side salad. Way better than those mayo-laden potato salads you’re used to.

I’ve literally always hated deli case mayo-laden salads.

One glimpse of them at a summer party is enough to make me want to gag (plus, mayo + heat = gross).

They’re white, bland, jiggly blobs of nastiness and that doesn’t even touch on the unhealthiness of them.

Whether it’s potato, pasta, chicken or tuna salad…it’s all just gross.

Ok I take that back, I DO enjoy this turmeric chicken salad and this healthier spin on Waldorf tuna salad.

I’m not even a mayo hater.

It has its place in this world.

That place, however, is definitely NOT as a thick, blubbery salad dressing. Nope, nope, nope.

If I’m going to do potato salad it’s:

1. Gotta be warm (cold potatoes are just weird to me)

2. Definitely going to have some form of greenery with it (um, it is called a SALAD after all)

3. Will include something way more interesting for a dressing than mayo (like a lemon mustard vinaigrette) and,

4. MUST have some crumbled bacon going on because potatoes + bacon always and forever.

Bacon makes anything better whether it’s cooked kohlrabi greens or a salmon dinner.

I also love the idea of pairing the carb and vegetable of a meal together into one dish. Makes the cooking process easier and there’s less to clean up and think about while prepping!

Collard greens with rice and roasted potatoes with asparagus are two other great recipes that do that too.

So, if this damn snow ever melts (omg, we got 3 more inches on Friday night) and summer parties actually return one day, THIS will be what I’m bringing. #justsaynotomayosalads

Check out these other filling side salads too: cream cheese BLT pasta salad or this barley mango salad.