Description
Southern Potato Salad with a creamy plant-based mayonnaise dressing, smoky turkey bacon, and tangy apple cider vinegar. This refreshing and rich salad features tender waxy potatoes, crisp celery, red onion, chopped hard-boiled eggs, and fresh parsley, all combined with a natural gelling agent for a luscious texture. Perfect for picnics, barbecues, and summer gatherings, this salad is versatile, easy to prepare ahead, and a crowd-pleaser that blends savory and bright flavors harmoniously.
Ingredients
Scale
Potatoes and Protein
- 2 pounds waxy potatoes (red or Yukon gold), peeled if desired and cut into chunks
- 6 slices smoked turkey bacon
- 4 hard-boiled eggs, chopped
Vegetables and Herbs
- 1 cup celery, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
Dressing
- 1 cup plant-based mayonnaise
- 1 tablespoon Dijon mustard (natural)
- 2 tablespoons apple cider vinegar
- 1 teaspoon vegetarian Worcestershire sauce
- 1 teaspoon natural gelling agent
- Salt and pepper, to taste
Instructions
- Prepare the Potatoes: Start by washing and peeling your potatoes if desired, then cut them into evenly sized chunks. Boil the potatoes in salted water until they are tender but still firm enough to hold their shape, about 10 to 12 minutes. Drain and let cool completely.
- Cook the Smoked Turkey Bacon: While the potatoes are cooling, cook the smoked turkey bacon in a pan over medium heat until crisp. Remove and place on paper towels to drain excess oil, then chop into bite-sized pieces.
- Mix the Dressing: In a bowl, whisk together the plant-based mayonnaise, Dijon mustard, apple cider vinegar, vegetarian Worcestershire sauce, salt, pepper, and the natural gelling agent until smooth and combined. This creates a rich, tangy dressing that coats every potato perfectly.
- Combine Ingredients: Gently fold in the cooled potatoes, bacon bits, diced celery, red onion, chopped hard-boiled eggs, and fresh parsley into the dressing. Stir carefully to avoid breaking the potatoes while ensuring everything is evenly coated.
- Chill and Serve: Cover the Southern Potato Salad and refrigerate for at least two hours, allowing the flavors to meld together. Before serving, give it a gentle stir and adjust salt or pepper if needed.
Notes
- Choose waxy potatoes like red or Yukon gold for best texture and flavor absorption.
- Cook smoked turkey bacon until crispy for a perfect texture contrast.
- Soak diced red onion in cold water for 10 minutes to reduce sharpness if desired.
- Stir salad gently to keep potato pieces intact and preserve texture.
- Chill the salad thoroughly for at least two hours to allow flavors to blend fully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling, Pan-frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Southern Potato Salad, plant-based mayonnaise, smoked turkey bacon, apple cider vinegar, picnic salad, summer salad, creamy potato salad
