Description

Ina Garten’s Potato Salad is a creamy, flavorful dish perfect for family gatherings or weekend picnics. Featuring tender Yukon Gold potatoes, smoky turkey bacon, and a creamy plant-based mayo dressing with Dijon mustard and apple cider vinegar, this potato salad offers a fresh, satisfying twist on a classic favorite. The vibrant textures and balanced flavors make it an ideal side for any occasion.

Ingredients

Scale

Potatoes

2 pounds Yukon Gold potatoes, washed and cut into uniform chunks

Protein and Crunch

6 slices smoked turkey bacon

Dressing

1 cup plant-based mayo
1 tablespoon Dijon mustard (natural)
1 tablespoon apple cider vinegar
Salt, to taste
Black pepper, to taste

Fresh Vegetables and Herbs

1/4 cup red onion, finely diced
1/2 cup celery, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped

Instructions

Cook the Potatoes: Start by washing and cutting the Yukon Gold potatoes into uniform chunks to ensure even cooking. Place them in a pot of salted water, bring to a boil, and cook until tender but not falling apart, about 12 to 15 minutes. Once done, drain and set aside to cool slightly.
Prepare the Smoked Turkey Bacon: While the potatoes cook, fry the smoked turkey bacon in a skillet over medium heat until crisp and golden. Transfer the bacon to a paper towel-lined plate to drain excess fat, then crumble it into bite-sized pieces.
Mix the Dressing: In a large bowl, whisk together plant-based mayo, Dijon mustard (natural), apple cider vinegar, salt, and pepper. This blend should be creamy with just the right amount of tang to brighten the salad.
Combine Ingredients: Add the cooled potatoes, crumbled turkey bacon, finely diced red onion, chopped celery, and fresh herbs into the bowl with the dressing. Gently fold until everything is well coated but the potatoes retain their shape.
Chill and Serve: Cover the salad and refrigerate for at least one hour, allowing the flavors to meld. Before serving, give it a final gentle stir and adjust seasoning if needed.

Notes

Avoid overcooking the potatoes to keep them firm and not mushy.
Use fresh herbs for vibrant flavor and garnish with extra chives and parsley.
Make the salad a few hours in advance so the flavors develop fully.
Fold ingredients gently to preserve potato texture.
Cook bacon until crispy but not burnt for ideal flavor balance.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 450mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 5g
Cholesterol: 10mg

Keywords: potato salad, Ina Garten, plant-based mayo, turkey bacon, picnic recipe, family gathering, creamy potato salad, smoky flavor