Loaded Vegan Potato Salad with Coconut Bacon

By Jessica Hylton - - Updated

This Loaded Vegan Potato Salad with Coconut Bacon is such a phenomenal potato salad! It’s creamy, has amazing texture and is topped with divine homemade coconut bacon!

Top down view of a bowl of loaded vegan potato salad with coconut bacon with a fork on the side.

This post is sponsored by Walmart! All opinions and text are 100% mine. Thanks for supporting the brands that support Jessica in the Kitchen!

Gavin’s favourite side dish in the world is potato salad. Ever since we’ve been married, he’s been making it, and I have always loved every single version that’s he’s made. Now he makes a vegan version, that is so phenomenal that we knew we had to share it with you. This Loaded Vegan Potato Salad with Coconut Bacon is by far, our favourite potato salad ever.

My favourite part about making this salad is that we got all of the ingredients from Walmart. Everything down to the ingredients for the coconut bacon. So if you’re making this for a summer potluck or party, half the work is already done for you. Another one of my favourite parts that also has to do with Walmart is that they have such an amazing locally grown produce section and they restock at least once a day.

A fork digging into a bowl of loaded vegan potato salad with coconut bacon.

I love that the potatoes were so fresh, and that I had a variety to choose from since I really wanted them to be the star of the dish. Definitely look out for locally grown potatoes and onions in their product section that you can use in this Vegan Potato Salad. You’re bound to find the variety that you need, and I can’t wait for you to check out your own local Walmart grab these ingredients! P.S. Walmart also has a 100% fresh guarantee, so you already know that these ingredients are going to be high quality for your dish.

Overhead view of vegan potato salad in a bowl.

I know with one bite, you’re going to love this potato salad! It has a beautiful mix of flavours and textures that all come together so beautifully. It’s also so easy to make. Boil the potatoes, let them cool. Then add in the onions, mustard, relish, smoked paprika, garlic powder, vegan Mayonnaise and salt and pepper. Stir together and that’s it for the base of the potato salad. Honestly!! Everything goes so well here. My favourite ingredient here is the smoked paprika because it adds a depth of flavour that I’m not used to in most potato salads. We don’t add that much vegan mayo, but feel free to add the amount you desire.

Close up of vegan potato salad in a blue and white bowl.

As if that wasn’t already divine, the cherry on top is the coconut bacon. Friends, if you haven’t tried coconut bacon, you’re in for quite a treat. These salty, briney and crunchy vegan bacon bits add a beautiful texture to the potato salad and take it up to a whole new level! I promise this is such a keeper that you’ll be making it again and again. Okay, it’s time to head to your local Walmart, grab all these ingredients, and get to making this beauty! I hope you enjoy friends!


This Loaded Vegan Potato Salad with Coconut Bacon is such a phenomenal potato salad! It’s creamy, has amazing texture and is topped with divine homemade coconut bacon! P.S. ALL of the ingredients I used for this are all from @Walmart! Walmart sells a variety of locally-grown produce. Plus, it's guaranteed to be 100% fresh (if you're not totally satisfied they'll give you a refund) #sponsored #eatlocallygrown #savorsummer via https://jessicainthekitchen.com  



Vegan potato salad with coconut bacon.

Loaded Vegan Potato Salad with Coconut Bacon

This loaded Vegan Potato Salad is a phenomenal potato side dish that you'll want to serve with everything! It’s creamy, has amazing texture, and is topped with divine homemade coconut bacon!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 7 servings
Course Salads, Sides
Cuisine American

Loaded Vegan Potato Salad

  • 2 lbs potatoes cubed
  • ½ medium red onion 74g
  • 2 tablespoons dijon mustard
  • 3 tablespoons organic relish
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ¼ to ½ cup vegan mayonnaise

Coconut Bacon

  • 2 cups unsweetened coconut flakes - I use this brand
  • 2 tablespoons liquid aminos
  • 1 tablespoon liquid smoke
  • 1 tablespoon maple syrup
  • 1/4 tsp smoked paprika for colour


Loaded Vegan Potato Salad

  • Bring a pot of well salted water to a low boil or a gentle simmer. Add in the potatoes and cook for about 8 to 12 minutes, until potatoes are tender when pierced with a fork but not too soft (else you’ll end up with mashed potatoes). Drain and rinse the potatoes and transfer them to a large bowl.
  • Once the potatoes have cooled, add all the other ingredients to it. Gently fold to combine. Taste and adjust any ingredients best on your preferred taste.

Coconut Bacon

  • Preheat your oven to 350 ° F/175 ° C . Line a baking sheet with parchment paper or a silicone mat.
  • In a large bowl place the coconut flakes.
  • Mix together the liquid aminos, liquid smoke, maple syrup and paprika and pour over the coconut flakes. Toss gently to combine until all the coconut flakes are coated. Spread out evenly onto the baking sheet.
  • Bake for 12 minutes. Remove from the oven and let cool completely.

Putting it all together

  • Add the coconut bacon to the potato salad right before serving, either on top, to the filling, or both. Serve and enjoy!
  • How to Know When the Potatoes are Done: Boil the potatoes until they're tender when pierced with a fork, but not too soft (if you cook them for too long, you’ll end up with mashed potatoes).
  • Slice Your Potatoes Before Boiling: They cook faster this way, and you also don't have to worry about smushing them while trying to slice them later.
  • Can I Do More Add-Ins? Sure! If you feel like your potato salad needs something like chopped celery or corn, go for it!
  • Adjust the Spices/Ingredients to Your Preferences: You might decide the salad needs a touch more paprika, a dash more of salt, etc. You can also add vegan mayo, or use less to start with, depending on how creamy you like your potato salad to be. Feel free to experiment!
  • Storage: Keep your leftover vegan potato salad in the fridge, in an airtight container, for 2-3 days.


Calories: 336kcal | Carbohydrates: 34g | Protein: 5g | Fat: 21g | Saturated Fat: 15g | Sodium: 627mg | Potassium: 701mg | Fiber: 7g | Sugar: 5g | Vitamin A: 116IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 2mg
by Jessica

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Recipe Rating


  1. This looks SO delish Jessica! I can’t wait to try it.

  2. Jean Spencer says:


    Looks delish! Can you suggest any substitute for coconut?? I’m sure I’m not the only one who hates the texture!

    • Jessica says:

      Hi Jean,

      Thank you! The large coconut flakes don’t have a texture problem at all, especially once baked. They just taste like crispy vegan bacon bits! I hope that helps!

  3. Judy says:

    Looks delicious!!! And I love the idea of using the coconut bacon on top of it all :-and those bowls are cute. Are they also from Walmart or your own private stock?

    • Jessica says:

      Thank you!! 🙂 Love these bowls so much too! Yes, they are from Walmart too – everything in this post is! <3

  4. Shari says:

    Hey have you been able to find liquid smoke, smoked paprika and vegan mayonnaise here in Jamaica? This recipe looks really good. Wanna try it for a yummy side =)

    • Jessica says:

      Hey Shari,

      Thank you!! Yes, you can for sure! I hope you enjoy so much 🙂

  5. Melanie says:

    Hi, in the ingredients for coconut bacon you list coconut aminos but in the instructions you say tamari! Can you please clarify if we need tamari as well as coconut aminos or which one? Thanks, looks delicious btw

    • Jessica says:

      Hi Melanie,

      That was an error, sorry! 🙂 It should be liquid aminos in both places! Although, tamari works too (just isn’t always gluten free). Thank you and I hope you enjoy so much!!

  6. Katrina Fowlkes says:

    5 stars
    Jessica, this is so very yummy! I love it. The coconut bacon is a wonderful addition. The overall flavor of the potato salad is just tasty! I used half coconut aminos and half soy sauce as I did not have plain “liquid aminos”. Everything turned out great and I am so happy to have this recipe in my rotation. I am just wondering how long the coconut bacon will keep-I have plenty leftover that I did not mix in. I am guessing I would probably have to reheat it to regain the crisp after refrigeration?? Thank you for this delicious recipe!

    • Jessica says:

      HI Katrina,

      So happy to hear that! I can’t believe I don’t say this here – keep it in your freezer!! That keeps is very crisp and no need to re-crisp; it thaws within seconds to the original crisp state!

  7. Haviva P says:

    5 stars
    I’m not a potato person & unless its as sweet potato usually prefer not to eat them… …so when I say that this potato salad is out of this world delicious, trust me you should go and make it! I made it for my kids, but I ended up eating it as well and cant wait to make it again.

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