Description
This classic Southern Potato Salad combines tender medium-starch potatoes, smoky turkey bacon, creamy plant-based mayo, and a bright tang from apple cider vinegar to create a flavorful and comforting side dish. Perfect for family gatherings, picnics, or as a savory complement to your meal, this easy-to-make salad offers a harmonious blend of textures and tastes with versatile customization options.
Ingredients
Scale
Potatoes
- 2 pounds medium-starch potatoes (such as Yukon Gold or red potatoes)
- Salt, for boiling water
Smoked Turkey Bacon
- 6 slices smoked turkey bacon
Dressing
- 1 cup plant-based mayo
- 2 tablespoons apple cider vinegar (natural)
- 1 tablespoon Dijon mustard (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Salad Mix-Ins
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs (plant-based), optional
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Potatoes: Wash and cut the medium-starch potatoes into evenly sized chunks. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook until tender but still firm, about 10 to 15 minutes. Drain and let cool slightly.
- Cook the Smoked Turkey Bacon: Cut the smoked turkey bacon into bite-sized pieces. Cook in a skillet over medium heat until crisp and golden. Drain on paper towels to remove excess fat.
- Mix the Dressing: In a medium bowl, whisk together the plant-based mayo, apple cider vinegar (natural), Dijon mustard (natural), salt, and freshly ground black pepper until smooth and creamy.
- Combine Salad Ingredients: In a large mixing bowl, gently fold together the slightly cooled potatoes, smoked turkey bacon pieces, diced celery, finely chopped red onion, chopped fresh parsley, and if using, chopped hard-boiled eggs (plant-based).
- Add Dressing and Chill: Pour the dressing over the potato mixture and gently stir until all ingredients are evenly coated. Taste and adjust the seasoning if needed. Cover and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
- Choose medium-starch potatoes like Yukon Gold for a creamy yet firm texture.
- Gently fold salad ingredients to prevent mushy potatoes.
- Refrigerate for at least one hour to enhance flavor development.
- Add celery or pickles for added crunch.
- Season gradually with salt and pepper, tasting as you go.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling, Skillet Cooking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Southern Potato Salad, Plant-Based Mayo, Turkey Bacon, Potato Salad Recipe, Easy Side Dish, Gluten Free Potato Salad
