Description

This Steakhouse Potato Salad delivers a rich, creamy texture combined with a tangy dressing featuring apple cider vinegar, crispy smoked turkey bacon, and fresh, crunchy vegetables. Perfectly balanced and bursting with flavor, it pairs wonderfully with grilled dishes or can be enjoyed as a hearty salad on its own.

Ingredients

Scale

Main Ingredients

2 pounds Yukon Gold potatoes
6 slices smoked turkey bacon
2 celery stalks, diced
1 medium cucumber, diced
4 green onions, chopped

Dressing

1 cup plant-based mayonnaise
2 teaspoons Dijon mustard (natural)
2 tablespoons apple cider vinegar
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon natural gelling agent
Salt, to taste
Freshly cracked black pepper, to taste

Instructions

Prepare the potatoes: Boil Yukon Gold potatoes whole in salted water until fork-tender but still firm enough to hold their shape, about 15-20 minutes. Drain and let them cool completely before cutting into bite-sized chunks to ensure they remain creamy and intact.
Cook the smoked turkey bacon: While potatoes cool, cook smoked turkey bacon slices in a skillet over medium heat until crisp. Drain on paper towels to remove excess fat, then chop into small pieces for added smoky crunch.
Chop the veggies: Uniformly dice celery, cucumber, and chop green onions to maintain balanced texture and visual appeal, adding fresh crispness to the salad.
Make the dressing: In a bowl, whisk together plant-based mayonnaise, Dijon mustard (natural), apple cider vinegar, vegetarian Worcestershire sauce (natural), natural gelling agent, salt, and freshly cracked black pepper until smooth and fully combined. This creates a tangy and creamy dressing that ties all flavors together.
Combine everything: Gently fold the chopped potatoes, smoked turkey bacon, and veggies into the dressing, careful not to mash the potatoes. Keep the mixture light and fluffy. Chill the salad in the refrigerator for at least one hour to allow the flavors to meld before serving.

Notes

Use Yukon Gold potatoes for their perfect balance of waxy and starchy texture.
Avoid overcooking potatoes to prevent them from becoming mushy.
Chill potatoes before mixing with dressing to absorb flavors better and maintain firmness.
Use freshly cracked black pepper to enhance the aromatic spice.
Adjust apple cider vinegar gradually to control the tanginess of the dressing.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 10 mg

Keywords: Steakhouse Potato Salad, creamy potato salad, smoked turkey bacon salad, tangy dressing, plant-based mayonnaise salad