Description
Ina Garten’s Potato Salad is a creamy, smoky, and fresh side dish that elevates classic American potato salad with plant-based mayonnaise, smoked turkey bacon, crisp vegetables, and fresh herbs. Perfect for picnics, dinners, or versatile year-round meals, it combines smooth texture with vibrant flavors and offers adaptable variations to suit different dietary preferences.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, washed and cut into bite-sized chunks
Protein
- 4 ounces smoked turkey bacon, chopped into small pieces
Dressing
- 1 cup plant-based mayonnaise
- 2 teaspoons Dijon mustard (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
Vegetables and Herbs
- 1 cup celery, chopped
- 1/2 cup scallions, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
Instructions
- Prep the Potatoes: Wash and cut the Yukon Gold potatoes into bite-sized chunks. Boil them in salted water for 12 to 15 minutes or until fork-tender but still firm. Drain and let them cool slightly to keep the salad from becoming watery.
- Cook the Smoked Turkey Bacon: While potatoes are cooking, crisp the smoked turkey bacon in a skillet until evenly browned. Transfer to paper towels to drain excess fat, then chop into small, bite-sized pieces.
- Prepare the Dressing: In a large bowl, whisk together plant-based mayonnaise, Dijon mustard (natural), apple cider vinegar (natural), salt, and pepper. Stir in the natural gelling agent to achieve a smooth and clingy dressing consistency.
- Combine the Ingredients: Add the warm potatoes to the dressing and gently fold to coat each piece. Then carefully mix in the chopped celery, scallions, fresh parsley, dill, and the smoked turkey bacon pieces to blend the flavors while maintaining texture.
- Chill and Serve: Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld beautifully. Serve cold or at room temperature for optimal taste and texture.
Notes
- Use Yukon Gold potatoes for the creamiest texture and best flavor absorption.
- Toss the potatoes with dressing while still warm for better flavor infusion.
- Cook bacon until just crisp to avoid bitterness and maintain texture.
- Chop fresh herbs right before mixing to preserve their aroma and brightness.
- Start with less dressing and add more gradually to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: potato salad, Ina Garten, smoked turkey bacon, creamy potato salad, plant-based mayonnaise, picnic side, American side dish, fresh herbs
