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Creamy Potato Salad

Creamy Potato Salad

  • Author: Christopher
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This creamy potato salad features perfectly tender waxy potatoes combined with savory smoked turkey bacon, creamy plant-based mayo, fresh parsley and dill, red onion, and a tangy dressing made with natural mustard and apple cider vinegar. It is easy to prepare, rich in flavor, and a versatile side dish perfect for picnics, potlucks, or family dinners. The salad is chilled before serving to meld the flavors and create a satisfying texture with a fresh, smoky, and herbaceous profile.

Ingredients

Scale

Potatoes and Bacon

  • 4 medium-sized waxy potatoes (such as Yukon Gold or red potatoes), peeled if desired and cut into chunks
  • 6 slices smoked turkey bacon

Dressing

  • 1 cup plant-based mayo
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon natural mustard
  • Pinch of natural gelling agent
  • Salt to taste
  • Black pepper to taste

Fresh Ingredients

  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1/4 cup red onion, finely chopped

Instructions

  1. Prepare the potatoes: Wash and peel the potatoes if desired, then cut them into evenly sized chunks. Boil them in salted water for about 12 to 15 minutes until fork-tender but still firm. Drain the potatoes well and allow them to cool slightly so they retain their shape when mixed.
  2. Cook the smoked turkey bacon: While the potatoes are cooking, crisp the smoked turkey bacon in a skillet over medium heat until golden and slightly crunchy. Remove the bacon and place it on paper towels to drain excess fat. Chop into bite-sized pieces once cooled.
  3. Make the dressing: In a mixing bowl, combine the plant-based mayo, apple cider vinegar, natural mustard, a pinch of natural gelling agent, salt, and black pepper. Whisk together until smooth and creamy.
  4. Mix all ingredients: Gently fold the slightly cooled potatoes, smoked turkey bacon, finely chopped red onion, and fresh parsley and dill into the dressing. Stir carefully to avoid breaking up the potatoes.
  5. Chill and serve: Cover the bowl and refrigerate the potato salad for at least one hour before serving. This resting time helps the flavors meld and allows the salad to thicken slightly.

Notes

  • Choose waxy potatoes like Yukon Gold or red potatoes to avoid mushy texture.
  • Cool potatoes slightly before mixing to help them absorb flavors but maintain shape.
  • Add fresh herbs last to preserve their bright color and fresh taste.
  • Adjust acidity and creaminess to your preference by balancing apple cider vinegar and plant-based mayo.
  • Rest the salad in the refrigerator for at least one hour to enhance flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Boiling, Pan frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 10mg

Keywords: potato salad, creamy potato salad, plant-based mayo, smoked turkey bacon, fresh herbs, side dish, picnic salad, gluten free

Find it online: https://easyrecipeplanet.com/creamy-potato-salad/