Description
This Southern Potato Salad combines creamy plant-based mayo, smoky turkey bacon, crisp celery, and tangy apple cider vinegar for an authentic and flavorful side dish. Perfect for summer cookouts, family gatherings, or picnic meals, it balances texture and taste with each bite.
Ingredients
Scale
Potatoes and Protein
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 6 slices smoked turkey bacon, cooked crisp and crumbled
Vegetables
- 2 celery stalks, finely diced
- 1/2 cup finely diced red onion
- 2 tablespoons fresh parsley, chopped (for garnish)
Dressing
- 1/2 cup plant-based mayo
- 2 tablespoons apple cider vinegar (natural)
- 1 tablespoon Dijon mustard (natural)
- 2 tablespoons pickle relish (natural)
- Salt and pepper, to taste
Instructions
- Prepare the potatoes: Peel the Yukon Gold potatoes and cut them into evenly sized chunks. Place them in a pot of salted water and bring to a boil. Cook until just tender but not falling apart, about 10 to 12 minutes. Drain and set aside to cool slightly.
- Cook the smoked turkey bacon: While the potatoes cook, crisp the smoked turkey bacon in a skillet over medium heat. Once nicely browned, transfer the bacon to paper towels to drain and cool, then crumble into bite-sized pieces.
- Chop veggies and prepare dressing: Dice the celery and red onion finely to ensure their crunch and flavor distribute evenly throughout the salad. In a small bowl, whisk together the plant-based mayo, apple cider vinegar (natural), Dijon mustard (natural), pickle relish (natural), salt, and pepper to create a tangy, creamy dressing.
- Combine everything: Gently fold the potatoes, crumbled turkey bacon, chopped celery, and red onion into the dressing until all ingredients are well coated. Be careful not to mash the potatoes to keep the salad’s texture light and appealing.
- Chill and garnish: Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Just before serving, sprinkle fresh parsley on top for a vibrant, fresh finish.
Notes
- Choose Yukon Gold potatoes for their natural buttery flavor and creamy texture.
- Do not overcook potatoes; aim for tender but firm to avoid a soggy salad.
- Use crisp celery and add it last to keep its crunchiness.
- Chill the salad well to help flavors marry and deepen.
- Adjust apple cider vinegar gradually to balance tang without overpowering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling and mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Southern potato salad, plant-based mayo, smoked turkey bacon, picnic side dish, creamy potato salad
