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!
Ingredients
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
Instructions
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!
Notes
- 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.
Nutrition
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