Here is a wonderful, non-mayo version of potato salad.
4 lb. new potatoes
4 green onions, sliced
1 tbs. garlic-infused olive oil
8 slices bacon
2 tsp. white wine vinegar
1 tbs. whole grain mustard
Bring a pan of salted water to a boil and tip in the potatoes. Cook for 20 minutes, or until tender. Drain and cut into bite-sized pieces. Put them into a large bowl with the green onions.
Heat the olive oil in a skillet and cook the bacon until crisp. Remove to a paper towel to drain. Take the skillet off the heat and stir the vinegar and mustard into the remaining oil. Pour into the bowl and toss everything together gently. Season. Crumble over the bacon and serve warm or at room temperature.