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Ina Garten's Potato Salad

Ina Garten’s Potato Salad

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

Description

Ina Garten’s Potato Salad is a fresh and flavorful summer side dish featuring tender Yukon Gold potatoes, smoky turkey bacon, and creamy plant-based mayo. Enhanced with crisp celery, green onions, and vibrant herbs, this salad offers a delightful combination of textures and tangy dressing perfect for barbecues, picnics, or weeknight meals.

Ingredients

Scale

Potatoes

  • 2 pounds Yukon Gold potatoes, washed and chopped into evenly sized chunks

Protein & Crunch

  • 6 slices smoked turkey bacon
  • 1 cup celery, chopped
  • 3 green onions, sliced

Dressing

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

Herbs & Garnishes

  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh parsley, chopped
  • Optional: smoked paprika (natural), for garnish

Instructions

  1. Cook the Potatoes: Start by washing your Yukon Gold potatoes thoroughly, then chop them into evenly sized chunks. Boil them in salted water until they are tender but still hold their shape, about 10-15 minutes. Drain and let cool slightly.
  2. Prepare the Smoked Turkey Bacon: While the potatoes are cooking, crisp the smoked turkey bacon in a skillet over medium heat until golden brown and crunchy. Transfer to a plate lined with paper towels to drain excess fat, then crumble or chop into small pieces.
  3. Make the Dressing: In a medium-sized bowl, whisk together the plant-based mayo, Dijon mustard (natural), apple cider vinegar, salt, and pepper until smooth and creamy. This dressing will give the salad its deliciously tangy and rich finish.
  4. Combine Ingredients: Once the potatoes are warm but no longer hot, toss them gently with the dressing, making sure each piece is well-coated. Add the smoked turkey bacon, chopped celery, green onions, and fresh herbs. Mix everything lightly to combine while keeping the potatoes intact.
  5. Chill and Serve: For the best flavor, refrigerate your potato salad for at least an hour before serving. This allows the flavors to meld wonderfully, making each bite even more flavorful and refreshing.

Notes

  • Don’t overcook potatoes; keep them firm enough to hold their shape for great texture.
  • Toss potatoes with dressing while slightly warm for extra flavor absorption.
  • Add fresh herbs just before serving to maintain bright color and flavor.
  • Adjust the amount of apple cider vinegar to balance creaminess and tang to taste.
  • Prepare a few hours in advance for deeper flavor development.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Boiling, Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 240
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 10mg

Keywords: potato salad, Ina Garten, summer side dish, smoky turkey bacon, plant-based mayo, picnic recipes, barbecue sides

Find it online: https://quicktastykitchen.com/ina-gartens-potato-salad/