Description
A classic Creamy Potato Salad featuring tender Yukon Gold potatoes coated in a luscious plant-based mayo dressing with smoky smoked turkey bacon and fresh herbs. Perfect for picnics, barbecues, and outdoor gatherings, this rich and flavorful salad offers a satisfying, creamy texture balanced with crunchy celery and red onion. Its vibrant colors and versatile flavors make it an ideal side dish for any summer meal.
Ingredients
Scale
Potatoes and Bacon
- 1.5 pounds Yukon Gold potatoes, washed and cut into bite-sized chunks
- 4 ounces smoked turkey bacon, chopped
Dressing
- 3/4 cup plant-based mayonnaise
- 1 tablespoon Dijon mustard (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon natural gelling agent
Vegetables and Herbs
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Potatoes: Start by washing and cutting the Yukon Gold potatoes into bite-sized chunks. Boil them in salted water until just tender firm enough to hold their shape but soft enough to absorb the dressing. Drain and allow them to cool slightly while you prepare the other ingredients.
- Cook the Smoked Turkey Bacon: Chop the smoked turkey bacon into small pieces and cook in a skillet over medium heat until crisp. Once cooked, transfer the bacon to a paper towel-lined plate to remove excess fat and cool.
- Make the Dressing: In a mixing bowl, whisk together the plant-based mayonnaise, Dijon mustard (natural), apple cider vinegar (natural), and the natural gelling agent. This mixture will be rich, creamy, and tangy, perfectly complementing the potatoes.
- Combine Ingredients: Add the cooled potatoes, smoked turkey bacon, finely diced celery and red onion, and freshly chopped parsley and dill into the bowl with the dressing. Gently fold everything together, ensuring every chunk of potato is well coated but not mashed.
- Season and Chill: Season the salad generously with salt and freshly ground black pepper. Cover and refrigerate for at least one hour to allow the flavors to blend and intensify before serving.
Notes
- Choose Yukon Gold or other waxy potatoes to maintain texture.
- Do not overcook potatoes; slightly undercooked potatoes hold their shape better.
- Cool potatoes before mixing to prevent runny dressing.
- Chill the salad thoroughly to improve flavor melding.
- Add smoked turkey bacon last to retain its crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Boiling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Creamy potato salad, plant-based mayo, smoked turkey bacon, picnic side dish, summer salad, gluten free
