Description
Ina Garten’s Potato Salad is a creamy, flavorful side dish combining tender Yukon Gold potatoes, smoky turkey bacon, and crunchy fresh vegetables, all bound together with a luscious plant-based mayo dressing. Perfect for picnics, weeknight dinners, or festive gatherings, this versatile salad adds comforting richness and vibrant color to any meal.
Ingredients
Scale
Potatoes and Protein
- 2 pounds Yukon Gold potatoes, washed and cubed
- 6 slices smoked turkey bacon
Vegetables and Herbs
- 2 celery stalks, diced
- 1/2 cup dill pickles, finely chopped
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh dill herb, chopped
Dressing
- 1/2 cup plant-based mayonnaise
- 1 tablespoon Dijon mustard (natural)
- 1 tablespoon apple cider vinegar (natural)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Potatoes: Begin by washing and cubing your Yukon Gold potatoes into bite-sized pieces. Place them in a pot of salted water and bring to a simmer over medium heat. Cook until tender but still firm, about 15 minutes. Drain and let cool slightly.
- Prepare the Smoked Turkey Bacon: While the potatoes cook, fry the smoked turkey bacon in a skillet over medium heat until crisp. Remove and drain on paper towels, then chop into small pieces. The bacon adds an irresistible smoky crunch that complements the creamy potatoes.
- Chop the Vegetables: Dice the celery, red onion, and dill pickles finely. These ingredients contribute fresh and tangy contrasts to balance the richness of the dressing.
- Make the Dressing: In a large mixing bowl, whisk together plant-based mayonnaise, Dijon mustard (natural), apple cider vinegar (natural), salt, and pepper until well combined. This dressing is delightfully creamy with a fresh, tangy punch.
- Combine Everything: Add the slightly cooled potatoes, chopped smoked turkey bacon, celery, onion, pickles, and fresh dill to the dressing. Gently fold everything together, ensuring the potatoes stay intact but the flavors meld beautifully. Taste and adjust seasoning as needed.
Notes
- Avoid overcooking the potatoes so they remain sturdy and don’t turn mushy in the salad.
- Refrigerate for at least an hour before serving to let flavors meld and chill the salad nicely.
- Cook turkey bacon until just crispy to add texture without becoming tough.
- Fresh dill or other herbs make a noticeable difference in freshness and aroma.
- Adjust the tang by adding more apple cider vinegar or Dijon mustard if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: potato salad, Ina Garten, creamy potato salad, plant-based mayo, smoked turkey bacon, picnic side dish
