Side Dishes
This Best Foods Potato Mac Salad delivers the creamy, crunchy texture you crave—without a single drop of mayo. The secret lies in a velvety Greek yogurt base that keeps it light yet rich, while crisp celery crowns and tender potatoes create the perfect bite.
I perfected this recipe after years of testing, ensuring every element—from the mustard tang to the bacon crunch—comes together flawlessly.
The foundation starts with al dente macaroni and waxy potatoes (like Yukon Gold), cooked just until tender to hold their shape. A blend of Dijon mustard and Greek yogurt creates the signature creamy dressing, while crispy bacon bits and shredded celery crowns add texture and depth.
The result? A side dish that’s hearty enough for a main course but elegant enough for summer gatherings.
What sets this apart is the no-mayo approach, which keeps it lighter while delivering that classic tangy richness. The celery crowns stay crisp, the potatoes remain tender, and the bacon adds a smoky backbone—all balanced by a touch of sweetness from red onion and sweet pickle relish.
This is the potato mac salad you’ll make again and again.
Serve it warm or chilled, alongside grilled chicken, ham, or as a standalone dish. The creamy-yet-crunchy texture and bold flavors make it a crowd-pleaser every time. Let’s get cooking—your taste buds will thank you.
Ingredients for best foods potato mac salad
This creamy, crunchy potato mac salad delivers restaurant-quality flavor without mayo—just 14 quality ingredients you'll love.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Elbow Macaroni 🍝 | 1 ½ lbs | Al dente preferred, cooked separately |
| Yukon Gold Potatoes 🥔 | 3 lbs | Waxy variety, cut into 1-inch cubes |
| Celery Crowns 🧅 | 3 whole | Thinly sliced, for crisp texture |
| Thick-Cut Bacon 🥓 | ½ lb | Crispy, chopped into small pieces |
| Plain Greek Yogurt 🥛 | 1 ½ cups | Full-fat for creaminess, unsweetened |
| Dijon Mustard 🌶️ | ¼ cup | For tangy depth, high-quality preferred |
| Sweet Pickle Relish 🥒 | ½ cup | For sweet-tangy balance, no sugar added |
| Red Onion 🧅 | ½ whole | Thinly sliced, for subtle sweetness |
| Fresh Dill 🌿 | ¼ cup | Chopped, for bright herbal note |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed, for acidity |
| Olive Oil 🫒 | ¼ cup | Extra-virgin, for richness |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning, adjust to taste |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | For subtle heat |
| White Vinegar 💧 | 1 tbsp | For brightness in dressing |
The Yukon Gold potatoes are non-negotiable here—their waxy texture holds up perfectly while staying tender. Grab 3 pounds from the produce section, looking for firm, unblemished tubers. Trader Joe's often carries them pre-washed, saving you time. For the macaroni, De Cecco or Barilla are my go-tos—they cook up al dente every time. Celery crowns? Whole Foods sells them pre-sliced, but if you're cutting them yourself, use a mandoline for those perfect paper-thin slices that stay crisp. The bacon should be thick-cut—it renders more fat and stays crispier than thin slices.
No Greek yogurt? Full-fat coconut yogurt works beautifully, though the flavor will be slightly different. Short on Dijon? Whole-grain mustard at half the amount gives you that same tangy backbone. The sweet pickle relish can be swapped for sweet relish or even chopped dill pickles (drained well) if that's what you've got. Fresh dill is ideal, but 1 tablespoon dried dill will work in a pinch—just add it after tossing. For the dressing, if you're sensitive to vinegar, lemon juice alone will give you that bright pop without the sharpness. And trust me on the extra-virgin olive oil—cheap oil here will make the whole dish taste flat.
This salad tastes even better the next day as flavors meld—make it ahead if you can. Store in an airtight container in the fridge for up to 5 days, though the celery crowns will soften after day 2. For extra crunch, add fresh celery and bacon right before serving. The dressing keeps separately for 1 week if you prefer to dress it fresh. Portion into individual containers for easy lunches—just add a sprinkle of fresh dill and a drizzle of olive oil when reheating.
Why You'll Love This Recipe
- No Boil Struggle: I swear by the "cold water soak" trick—toss the macaroni in ice water for 10 minutes, then drain. No sticky mess, no waiting for a full boil, and the pasta stays perfectly al dente. My lazy Sundays thank me.
- Creamy Without the Guilt: That Greek yogurt swap is my secret weapon—tangy, thick, and way lighter than mayo, but still clings to every bite. The crispy bacon bits? They turn this into a flavor bomb that hits all the right notes (and won’t weigh you down).
- Potato Perfection: Yukon Golds stay creamy but hold their shape, no matter how many times you reheat. I dice them small so they cook fast and soak up the dressing like a dream—no mushy surprises here.
- Leftovers That Don’t Suck: This salad actually tastes better the next day. The flavors meld, the potatoes get even tender, and it’s still a crowd-pleaser. Pack it for lunch or serve it at a picnic—no one will guess it’s "last night’s dinner."
Step-by-step instructions for creamy celery crown potato mac salad
This isn't your grandmother's mayo-laden mac salad—it's a creamy, tangy masterpiece with crisp celery crowns and smoky bacon.
Cook the Potatoes and Macaroni to Al Dente Perfection
First, peel and cut the 3 lbs Yukon Gold Potatoes into 1-inch cubes—uniform size ensures even cooking. Boil them in salted water for 10-12 minutes until they're fork-tender but still hold their shape. Drain and set aside to cool slightly, but don't let them get cold.
Meanwhile, cook the 1.5 lbs Medium Elbow Macaroni in boiling salted water until al dente—about 2 minutes less than package instructions. Drain immediately and rinse under cold water to stop the cooking process. This prevents a gummy texture later. Both components should be warm but not piping hot when you combine them.
Crisp the Bacon and Prep the Celery Crowns
Cook the 0.5 lb Thick-Cut Bacon in a skillet over medium heat until it's deep golden brown and crispy. Use a slotted spoon to transfer the bacon to paper towels, then chop it into small pieces—you want bite-sized bits that'll add smoky depth. Reserve 2 tablespoons of the bacon fat in the pan for later.
While the bacon cooks, thinly slice the 3 whole Celery Crowns and the 0.5 whole Red Onion using a sharp chef's knife. The celery should be paper-thin for that signature crunch, and the onion should be translucent. Toss them together in a bowl and set aside—they'll keep their crispness until the final assembly.
Whisk the Creamy Yogurt Dressing
In a large mixing bowl, combine the 1.5 cups Plain Greek Yogurt, 0.25 cup Dijon Mustard, 0.25 cup Lemon Juice, 0.25 cup Olive Oil, 1 tbsp White Vinegar, 1.5 tsp Diamond Crystal Kosher Salt, and 1 tsp Freshly Ground Black Pepper. Whisk vigorously until completely smooth—this is your base dressing.
Add the 0.5 cup Sweet Pickle Relish and 0.25 cup Fresh Dill, then whisk again. The relish adds a bright, sweet-tangy balance that cuts through the richness of the yogurt. Taste and adjust seasoning—this is where the magic happens. The dressing should be tangy, slightly sweet, and perfectly balanced.
Combine Everything for Maximum Crunch and Creaminess
Add the warm (but cooled) potatoes and macaroni to the dressing bowl. Gently fold everything together with a wooden spoon or rubber spatula—you want to coat the pasta and potatoes evenly without mashing them. Stir in the crisp celery crowns and red onion mixture, then fold in the chopped bacon.
Here's the secret: Don't overmix. You want the celery and onion to stay crisp, not soggy. Taste again and adjust seasoning if needed. The salad should be creamy, tangy, and packed with texture—each bite should deliver crisp celery, tender pasta, and smoky bacon in perfect harmony.
Chill and Serve for Ultimate Freshness
Cover the bowl and refrigerate for at least 1 hour before serving—this lets the flavors meld and the celery crowns stay crisp. If you're short on time, chill for 30 minutes minimum, but don't skip this step entirely. The salad will taste even better the next day, as the flavors continue to develop.
When ready to serve, give it one final toss to redistribute everything. The celery crowns should still be crisp, the bacon should be warm and smoky, and the yogurt dressing should coat every bite. Serve chilled or at room temperature—either way, it's a showstopper that'll have everyone asking for seconds.
Pro Tips For Making Best Foods Potato Mac Salad
- Boil Potatoes First: I learned this the hard way—peeling and dicing raw potatoes before boiling makes them turn to mush. Instead, parboil the Yukon Golds whole (10-12 minutes in salted water) until just fork-tender, then cool in ice water before peeling and dicing. This keeps them firm and fluffy in the final salad.
- Crisp the Bacon Properly: Thick-cut bacon takes patience—don’t rush it. Cook low and slow (250°F oven or stovetop on medium-low) until the edges curl but the center still has a slight chew. Drain on paper towels, then chop coarse—tiny bits disappear in mac salad.
- Toss Macaroni Immediately: Drain the elbow macaroni hot and hit it with a splash of cold water while still in the pot. This stops cooking instantly and prevents a gummy texture. Then toss with a tiny bit of oil to keep it from clumping—no one wants gluey mac in their salad.
- Whisk the Yogurt Dressing: Plain Greek yogurt can be thick—whisk it with a splash of cold water or buttermilk (just 1-2 tablespoons) before mixing it into the salad. This makes the dressing silky instead of clumpy, and it clings better to every bite. (Yes, even if you’re impatient like me.)
Essential equipment for this dish
Potato Prep Tools
Start with a sharp chef’s knife and cutting board—I recommend a German-style chef’s knife like Wüsthof or Victorinox for clean, even cuts. For 1-inch potato cubes, a mandoline slicer (like OXO Good Grips) saves time and ensures uniform size.
Peel potatoes with a Y-peeler or swivel peeler for speed and control. 🥔
Bacon Crisping Essentials
Thick-cut bacon needs a heavy-bottomed skillet—I love my Lodge cast iron for even heat distribution. Use a slotted spoon to remove bacon while reserving fat. For extra crispiness, try a bacon press (like OXO Good Grips) to flatten slices before cooking.
Save 2 tablespoons of bacon fat for the dressing—it adds richness!
Celery Crown Slicing
Celery crowns require paper-thin slices for that signature crunch. A mandoline with a vegetable slicer blade (set to 1mm) is ideal. For safety, use the hand guard and cut away from your body.
If you prefer knife work, a sharp chef’s knife and steady hand work too—just be patient. 🧅
Mixing & Storage Gear
Use a large mixing bowl (I prefer Pyrex glass) for combining ingredients—it’s easy to clean and won’t retain flavors. For storage, airtight containers (like Rubbermaid Brilliance) keep the salad fresh for 5 days.
Divide into individual portions for meal prep, adding fresh celery and bacon right before serving to restore crunch.
Optional Upgrades
Want to take it further? A food mill (like OXO Good Grips) creates ultra-smooth dressing if you prefer no chunks. For extra texture, toast pumpkin seeds in a dry skillet and sprinkle on top.
A microplane comes in handy for freshly grated lemon zest—just 1 tsp adds a bright finish. 💫
Nutrition facts
Frequently asked questions
Can I make this potato mac salad ahead of time?
This salad tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days. The celery crowns will soften slightly after day 2, so add fresh slices and extra bacon right before serving to restore that signature crunch.
What can I substitute if I don't have Greek yogurt?
Use full-fat coconut yogurt for a dairy-free option, or blend 1 cup sour cream with 0.5 cup mayonnaise for a similar texture. For a lighter option, try 1 cup buttermilk mixed with 0.5 cup olive oil—just adjust seasoning as needed. The key is maintaining that creamy base while keeping it tangy.
How do I keep the celery crowns crisp?
Slice them paper-thin using a mandoline or sharp knife right before combining with other ingredients. Toss them in 1 tsp lemon juice and 0.5 tsp salt to help preserve their crunch. Add them to the salad last and avoid overmixing—gentle folding keeps them crisp while coating them with dressing.
Can I make this potato mac salad without bacon?
Yes! For a vegetarian version, swap the bacon with crispy roasted chickpeas or toasted pumpkin seeds (about 0.5 cup). Add 1 tbsp smoked paprika to the dressing for depth. If you prefer meat, try diced ham or crumbled sausage cooked until crispy. The smoky element is key for that classic flavor.
Why did my potatoes turn mushy?
Overcooking or using waxy potatoes (like Yukon Gold) incorrectly causes mushiness. Cut them into uniform 1-inch cubes and boil for 10-12 minutes until fork-tender but still firm. Rinse with cold water after draining to stop cooking. For extra insurance, toss with 1 tsp lemon juice before mixing with other ingredients.