Vegan Potato Salad with Coconut “Bacon”
Potato salad is a Summer staple at picnics and 4th of July celebrations! Although I would always take some when I was younger when I went to these functions, I preferred the type without mayonnaise as opposed to the classic Minnesotan creamy potato salad. One with a nice vinaigrette as the dressing always made me happy. Maybe you are the same way, or trying to eat less animal products, if so, I have just the recipe for you. It is a red potato salad with a tangy vinaigrette, crunchy celery and green onions, and smoky bacon. Not regular bacon though, coconut bacon so this is vegan! It may sound odd, but trust me, coconut bacon is one of those things you will make again and again once you have made it once. It is the closest plant based thing to real bacon that I have tried. It is smoky, salty and crunchy, so perfect for adding to salads such as this one. Be sure to add it just before serving though, so it stays crisp for your guests.
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
To cook the potatoes, add them to a large pot, cover them with filtered water by about an inch or so, and add a tsp of sea salt or so to the water. Bring to a boil, then lower to a simmer and cook for about 10 minutes or until tender when pierced with a fork. Drain, and allow to cool, then add to a bowl with the celery and green onions.
Meanwhile, to make the coconut bacon, preheat the oven to 350F degrees. Mix the coconut, tamari, liquid smoke, and maple syrup in a bowl until coconut is well coated, then spread out onto a parchment lined sheet pan. Bake for about 12-15 minutes until crispy and browned slightly (but watch closely because towards the end it can burn fast). Remove from the oven and let cool and add to the bowl with the potatoes.
Whisk together dressing ingredients, then pour over the salad. Toss until everything is coated in dressing, and serve!
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- Heart Healthy
- Side Dish