Description

This easy Southern Potato Salad brings comforting, creamy texture and vibrant flavors to your summer table. Featuring tender Yukon Gold or red potatoes, smoky turkey bacon, fresh herbs, and a tangy dressing with apple cider vinegar and natural yellow mustard, it pairs perfectly with any barbecue or picnic.

Ingredients

Scale

Potatoes

2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks

Protein and Crunch

6 slices smoked turkey bacon

Dressing

1 cup plant-based mayonnaise
2 tablespoons apple cider vinegar (natural)
1 tablespoon yellow mustard (natural)
Salt, to taste
Freshly ground black pepper, to taste

Vegetables and Herbs

2 stalks celery, diced
3 green onions, thinly sliced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped

Instructions

Prepare the potatoes: Begin by washing and cutting the potatoes into bite-sized chunks. Boil them in salted water until just tender but still firm to the bite, about 10-15 minutes depending on size. Drain and let cool slightly.
Cook the smoked turkey bacon: While the potatoes cook, fry the smoked turkey bacon in a skillet over medium heat until crisp. Remove and drain on a paper towel, then chop into small pieces to add texture to the salad.
Make the dressing: In a large bowl, whisk together the plant-based mayonnaise, apple cider vinegar (natural), yellow mustard (natural), salt, and freshly ground black pepper until smooth and creamy. This balance of tang and creaminess will tie the whole salad together.
Combine ingredients: Add the warm potatoes, diced celery, sliced green onions, chopped parsley and dill, and chopped turkey bacon into the dressing. Toss gently until the potatoes are well-coated and all ingredients are evenly distributed.
Chill and serve: Cover the salad and refrigerate for at least one hour to allow the flavors to meld together. Serve chilled or at room temperature for the best taste.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to avoid mushy texture and ensure they hold their shape.
Do not overcook the potatoes; they should be tender but firm.
Mix the warm potatoes into the dressing for optimal flavor absorption.
Finely chop the fresh herbs to evenly distribute flavor.
Taste the dressing before mixing all ingredients; add more apple cider vinegar (natural) if you prefer extra tang.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Serve at room temperature or chilled; avoid reheating for best texture and flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Boiling, frying, mixing
Cuisine: Southern American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 2 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 10 mg

Keywords: Southern Potato Salad, Potato Salad, Barbecue Side, Picnic Recipe, Plant-based Mayonnaise, Smoky Turkey Bacon