Description
This Steakhouse Potato Salad is a creamy, smoky, and flavorful side dish perfect for pairing with grilled meats or vegetarian main courses. Featuring Yukon Gold potatoes, smoky turkey bacon, and plant-based cheese in a luscious, tangy dressing made with natural mayonnaise, Dijon mustard, apple cider vinegar, and a natural gelling agent, this salad is easy to prepare and make ahead. Its rich texture and vibrant flavors make it a crowd-pleaser that’s ideal for barbecues, family gatherings, or casual dinners.
Ingredients
Scale
Potatoes and Meat Substitute
- 2 pounds Yukon Gold potatoes, washed and chopped into bite-sized pieces
- 6 slices smoked turkey bacon, cooked until crispy and chopped
Dressing
- 1/2 cup natural mayonnaise
- 2 tablespoons natural Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon natural gelling agent
Vegetables and Cheese
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 3/4 cup shredded plant-based cheese
- Fresh parsley, chopped for garnish
- Salt and black pepper, to taste
Instructions
- Prepare the potatoes: Wash and chop the Yukon Gold potatoes into bite-sized pieces. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until the potatoes are tender but still firm, about 10-12 minutes. Drain and let cool completely to avoid a mushy texture.
- Cook the smoked turkey bacon: While the potatoes simmer, cook the smoked turkey bacon in a skillet over medium heat until crispy. Once done, drain on paper towels and chop into small pieces to distribute the smoky flavor throughout the salad.
- Mix the dressing: In a small bowl, whisk together natural mayonnaise, natural Dijon mustard, apple cider vinegar, and the natural gelling agent until smooth and creamy. This dressing binds the ingredients together with tang and richness while maintaining a perfect, scoopable texture.
- Combine all ingredients: In a large mixing bowl, gently toss the cooked and cooled potatoes with celery, red onion, shredded plant-based cheese, and chopped smoked turkey bacon. Pour the dressing over the mixture and fold everything carefully to coat without breaking up the potatoes.
- Chill and garnish: Transfer the salad to the refrigerator for at least one hour before serving to let the flavors meld. Just before serving, sprinkle with fresh parsley to add a pop of color and herbal brightness.
Notes
- Cook potatoes evenly by starting with cold water and bringing to a boil for consistent cooking and firm texture.
- Allow potatoes to cool completely to prevent the salad from becoming watery or mushy.
- Use room temperature natural mayonnaise and Dijon mustard for a smooth, clump-free dressing.
- Chop all ingredients uniformly to ensure every bite has balanced flavor and texture.
- Adjust salt and black pepper seasoning after mixing and before chilling to avoid over-seasoning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Cooking on stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Steakhouse potato salad, smoky potato salad, plant-based potato salad, easy potato salad, creamy potato salad, barbecue side dish, turkey bacon potato salad
