Description

A classic Southern Potato Salad that blends creamy, tangy, and smoky flavors with tender Yukon Gold potatoes, smoked turkey bacon, and a flavorful dressing made with plant-based mayonnaise and vegetarian Worcestershire sauce (natural). Perfect for picnics, barbecues, and family gatherings, this salad offers a refreshing and comforting side dish that holds up well on warm days.

Ingredients

Scale

Main Ingredients

2 pounds Yukon Gold potatoes, washed and chopped into bite-sized chunks
6 slices smoked turkey bacon, cooked and crumbled
1 cup plant-based mayonnaise
2 tablespoons yellow mustard (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 tablespoon apple cider vinegar (natural)
2 stalks celery, chopped
3 green onions, sliced
4 hard-boiled eggs, cut into chunks
1 teaspoon celery seed (natural)
Salt, to taste
Black pepper, to taste

Instructions

Prepare the Potatoes: Begin by washing and chopping the Yukon Gold potatoes into bite-sized chunks. Place them in a pot of cold water, bring to a boil, and cook until just tender but not falling apart. 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 cooked, drain on paper towels and crumble into small pieces for easy mixing.
Make the Dressing: In a large bowl, combine the plant-based mayonnaise, yellow mustard (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, pepper, and celery seed (natural). Whisk until smooth and creamy.
Combine Ingredients: Add the warm potatoes to the dressing and gently fold to coat without breaking the potatoes too much. Then stir in the crumbled smoked turkey bacon, chopped celery, green onions, and hard-boiled eggs. Check seasoning and adjust with extra salt, pepper, or vinegar if desired.
Chill and Serve: Cover the potato salad and chill in the refrigerator for at least 2 hours to allow flavors to meld beautifully. Serve cold or slightly chilled for best results.

Notes

Cut potatoes evenly to ensure all pieces cook uniformly without some becoming mushy.
Avoid overcooking potatoes to keep a firm, creamy bite that stands up in the salad.
Allow enough refrigeration time for the dressing to infuse flavor fully, ideally overnight.
Fold ingredients carefully to keep the salad looking appealing and preserve the potato chunks.
Adjust the amount of plant-based mayonnaise for your preferred creaminess level.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Boiling, Skillet Cooking
Cuisine: Southern American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 2g
Sodium: 350mg
Fat: 15g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg

Keywords: Southern potato salad, smoked turkey bacon, vegetarian Worcestershire sauce, plant-based mayonnaise, picnic side dish, gluten free potato salad