Creamy Potato Salad with Turkey Bacon & Chicken Ham: A Crowd-Pleasing Twist!
This creamy potato salad elevates a classic side dish into a more substantial meal, incorporating lean turkey bacon and chicken ham for added depth and savory appeal.
Achieving its signature rich and creamy texture through a simple dressing, this dish comes together quickly in just 30 minutes using 10 everyday ingredients.
This versatile potato salad is perfect for meal prep, holds well for several days, and makes an excellent standalone lunch or a satisfying side dish for any barbecue, picnic, or weeknight dinner.
Creamy Potato Salad With Turkey Bacon And Chicken Ham
Creamy potato salad features tender potatoes, savory turkey bacon, and chicken ham, ideal as a satisfying side dish.
Ingredients
- 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 8 slices (4 oz/113g) turkey bacon
- 8 oz (225g) cooked chicken ham, diced into 1/2-inch (1.25 cm) pieces
- 4 large hard-boiled eggs, peeled and roughly chopped
- 3 medium stalks celery, finely diced
- 1/2 small red onion, finely minced
- 1 cup (240ml) full-fat mayonnaise
- 1 tablespoon (15ml) Dijon mustard
- 1 tablespoon (15ml) apple cider vinegar
- 1 teaspoon (5g) granulated sugar
- 1/2 teaspoon (2.5g) celery seed
- 1 teaspoon (5g) fine sea salt
- 1/2 teaspoon (2.5g) freshly ground black pepper
- 2 tablespoons (30ml) fresh flat-leaf parsley, finely chopped, for garnish
Instructions
- Place 2.5 lbs (1.1 kg) peeled, 1-inch (2.5 cm) cubed Yukon Gold potatoes into a large pot. Cover potatoes with cold water by 1 inch (2.5 cm). Add 1/4 teaspoon (1g) salt to water.
- Bring water to a rolling boil over medium-high heat. Reduce heat to medium. Simmer 15-20 minutes until potatoes are fork-tender and hold shape.
- Drain cooked potatoes in a colander. Cool 10 minutes, allowing steam to escape completely.
- Heat a large skillet over medium heat. Add 8 slices turkey bacon. Cook 6-8 minutes, flipping occasionally, until crispy and golden brown.
- Transfer cooked bacon to a paper towel-lined plate to drain fat. Cool 2-3 minutes. Crumble bacon into small pieces.
- Dice 8 oz (225g) cooked chicken ham into 1/2-inch (1.25 cm) pieces. Chop 4 peeled hard-boiled eggs into bite-sized pieces. Finely dice 3 medium celery stalks. Finely mince 1/2 small red onion.
- In a medium bowl, whisk 1 cup (240ml) mayonnaise, 1 tablespoon (15ml) Dijon mustard, 1 tablespoon (15ml) apple cider vinegar, 1 teaspoon (5g) granulated sugar, 1/2 teaspoon (2.5g) celery seed, 1 teaspoon (5g) fine sea salt, and 1/2 teaspoon (2.5g) black pepper until smooth and fully combined.
- In a very large mixing bowl, combine cooled potatoes, crumbled turkey bacon, diced chicken ham, chopped hard-boiled eggs, diced celery, and minced red onion.
- Pour prepared dressing evenly over potato mixture. Using a rubber spatula, gently fold ingredients until evenly coated. Avoid mashing potatoes.
- Cover bowl tightly. Refrigerate potato salad for at least 1 hour (60 minutes) for flavors to meld and salad to chill.
- Before serving, stir potato salad gently. Garnish with 2 tablespoons (30ml) finely chopped fresh flat-leaf parsley.
Notes
- Use waxy potato varieties (Yukon Gold, red potatoes) for best texture; they hold shape better than starchy potatoes (Russets) during cooking and mixing, preventing mushiness.
- Completely drain and cool potatoes 10 minutes to allow steam to escape before adding dressing. This prevents a watery salad.
- Flavors deepen after chilling overnight. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Taste salad after chilling. Adjust salt and pepper as needed; seasoning intensity changes when cold.
Pro Tips for Perfect Creamy Potato Salad
Ingredient Tips
- Potato Choice & Preparation:Use 2 lbs waxy potatoes (Yukon Gold or Red Bliss) for firm 3/4-inch cubes. Peel after cooking; this prevents mushiness, reduces water absorption, ensuring maximum dressing flavor.
- Turkey Bacon Crispness:Cook 8-10 slices thick-cut turkey bacon in skillet (350-375°F) 6-8 min/side, or bake at 400°F for 15-20 min, until “golden brown” and crispy. Chop 1/4-inch bits.
- Chicken Ham Dicing:Dice 8 ounces pre-cooked chicken ham into precise 1/2-inch cubes. This size provides a substantial bite, ensures even distribution without overpowering.
- Fine Dicing Aromatics:Dice 1/2 cup celery, 1/4 cup red onion, and 1/4 cup dill pickles into uniform 1/4-inch pieces. This small chop integrates tang and crunch for optimal flavor.
Technique Tips
- Perfect Potato Cooking:Place 2 lbs 1.5-inch potato chunks in pot. Cover with 1 inch cold water + 1 tbsp kosher salt. Boil, then simmer 15-20 minutes until “fork-tender” but firm.
- Steam Release for Firmness:Immediately drain cooked potatoes. Spread on baking sheet; cool 15-20 minutes. This evaporates excess moisture, preventing soggy salad later.
- Warm Potato Dressing:When potatoes are slightly warm (100-120°F, 15-20 min after draining), pour 3/4 dressing over. Fold gently with spatula, no more than 10-12 folds, for better flavor.
- Optimized Dressing Blend:Whisk 1 cup full-fat mayonnaise, 2 tbsp Dijon, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp black pepper for 1-2 minutes. Achieve smooth, “slides off a spoon” consistency.
Common Issues
- Watery Potato Salad:If watery, toss salad with 1/2 tsp salt; sit 5 minutes to draw moisture, then blot. Or, whisk 1 tbsp cornstarch into 1/4 cup dressing, heat until thickened, stir back in.
- Mushy Potatoes:Overcooking/aggressive mixing causes mushiness. Chill salad 1 hour to firm. Cook potatoes “fork-tender” (15-20 min), use spatula for no more than 10-12 gentle folds.
- Bland Flavor Profile:Lacks punch? Stir in 1/2 tsp kosher salt and 1/4 tsp black pepper. For tang, whisk 1 tbsp pickle juice or 1 tsp apple cider vinegar into 2 tbsp extra mayonnaise, then fold.
- Overly Dry Salad:Dry? Whisk 3 tbsp full-fat mayonnaise with 1.5 tbsp pickle juice/water until smooth. Gently fold in 1 tbsp at a time until desired creamy consistency and dressing “slides off a spoon.”
How to Store, Make Ahead, and Serve Your Creamy Potato Salad With Turkey Bacon And Chicken Ham
Refrigerator Storage
Duration: 3-4 days in airtight container
Creamy Potato Salad with Turkey Bacon and Chicken Ham is best fresh. Store leftovers immediately in a clean, airtight glass container or BPA-free plastic container, minimizing air exposure. It maintains quality in the refrigerator for 3-4 days. Beyond this, the mayonnaise dressing may thin slightly, and potatoes can become softer or mealy. Flavors may mellow, and the turkey bacon and chicken ham, while still safe, may lose some of their initial texture. Consume within 3 days for best texture and flavor.
Freezer Storage
Duration: Not Recommended
Freezing is emphatically not recommended for Creamy Potato Salad with Turkey Bacon and Chicken Ham. Mayonnaise, an emulsion, will separate upon thawing, becoming an unappetizing, oily and grainy texture. Cooked potatoes, high in water content, turn watery and mushy due to ice crystal formation. The turkey bacon and chicken ham also lose their desirable texture and can become stringy. Freezing will severely compromise the salad’s quality and enjoyment.
Reheating Instructions
- Microwave:Transfer a single serving to a microwave-safe bowl. Heat on medium power (50-60%) for 1 to 2 minutes, stirring every 30 seconds until just warm. Rating: Quickest, but most prone to mayo separation and mushy potatoes. Acceptable for speed, but expect texture compromise.
- Stovetop (Saucepan):Place desired portion in a non-stick saucepan over medium-low heat for 5-7 minutes, stirring constantly. Add 1-2 tablespoons of milk or chicken broth if too thick; warm gently. Rating: Offers more control for even heating, potentially less severe texture changes. A good compromise if gentle warming is desired.
- Oven:Transfer to a small, oven-safe dish, cover tightly with foil. Reheat at 300°F (150°C) for 15-20 minutes. Rating: Least recommended. Prolonged heat risks drying potatoes and aggressively separating dressing. Stovetop works best, Microwave is acceptable for convenience.
Make-Ahead Tips
Prepping components in advance saves time, preserving optimal texture and freshness. Keep ingredients separate until serving.
- Potatoes: Cook, peel, and dice 1-2 days in advance. Cool completely, then store in an airtight container in the refrigerator.
- Turkey Bacon and Chicken Ham: Cook and chop up to 3 days in advance. Store separately in airtight containers in the refrigerator.
- Vegetables: Dice celery, onions, and any other raw vegetables 1-2 days in advance. Store in a separate airtight container in the refrigerator.
- Dressing: Prepare the creamy dressing (without potatoes) up to 2 days in advance. Store in a sealed jar or airtight container in the refrigerator; whisk well before use.
- Assembly: Combine all prepped components with dressing just 2-4 hours before serving. This allows flavors to meld without potatoes becoming overly saturated. Stir well, chill thoroughly.