Description

Ina Garten’s Potato Salad is a simple yet flavorful side dish featuring tender Yukon Gold potatoes combined with a creamy, tangy dressing made from smoked turkey bacon and plant-based mayo (natural). This classic recipe offers a smoky depth balanced by fresh herbs and crunchy vegetables, perfect for any gathering or family meal.

Ingredients

Scale

Potatoes

2 pounds Yukon Gold potatoes, washed and cut into bite-sized pieces

Bacon

6 slices smoked turkey bacon

Dressing

1/2 cup plant-based mayo (natural)
1 tablespoon Dijon mustard (natural)
1 tablespoon apple cider vinegar (natural)
Salt, to taste
Freshly ground black pepper, to taste

Vegetables and Herbs

2 stalks celery, chopped
1/4 cup red onion, finely chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped

Instructions

Prepare the Potatoes: Start by washing your Yukon Gold potatoes thoroughly. Cut them into bite-sized pieces to ensure even cooking. Place them in a pot of cold water, add some salt, and bring to a gentle boil. Simmer until the potatoes are tender when pierced with a fork but still hold their shape, about 12-15 minutes. Drain and set aside to cool slightly.
Cook the Smoked Turkey Bacon: While the potatoes cool, heat a skillet over medium heat. Add the smoked turkey bacon and cook until crisp, about 4-5 minutes. Once crispy, transfer the bacon to a paper towel-lined plate to drain any excess oil, then chop into small pieces.
Make the Dressing: In a mixing bowl, combine the plant-based mayo (natural), Dijon mustard (natural), apple cider vinegar (natural), salt, and pepper. Whisk these together thoroughly to create a smooth, tangy dressing that will bring all the flavors together.
Combine Ingredients: In a large bowl, gently toss the warm potatoes with the dressing so the potatoes absorb the flavors. Add the smoked turkey bacon, chopped celery, red onion, fresh dill, and chives. Toss everything carefully to avoid breaking the potatoes while ensuring even coating.
Chill and Serve: For best results, cover the potato salad and refrigerate for at least an hour to let the flavors meld beautifully. Serve chilled or at room temperature based on your preference.

Notes

Avoid overcooking the potatoes to keep them firm and not mushy when tossed with dressing.
Mixing the dressing with slightly warm potatoes helps the salad flavor penetrate more deeply.
Use fresh dill and chives for brightness and aroma instead of dried versions.
Chop smoked turkey bacon and vegetables evenly to ensure consistent flavor in every bite.
Taste the dressing before combining and adjust apple cider vinegar (natural) to your preferred tanginess.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Boiling, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 2g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg

Keywords: Ina Garten potato salad, creamy potato salad, smoked turkey bacon salad, plant-based mayo salad, easy potato side dish