Vegan Potato Salad with Coconut Bacon

Vegan_Potato_Salad_Coconut_Bacon_Recipe_001

This was a recipe my dad loves to make, and he even made this last time I visited Australia which I really love. For some reason, as I was trying to figure out what to make and failing miserably, I suddenly thought of that. I remembered just how DELICIOUS it tasted, and great news was, I STILL HAD VEGENAISE!

Vegan_Potato_Salad_Coconut_Bacon_Recipe_002

I remembered that he likes to add bits of bacon, and a while ago, I tried making coconut bacon and it was so tasty. I did it this time and it turned out even better than last, as last time I kind of overcooked it and it was a bit burnt. I learned that it only really needs 6-7 minutes in the oven to cook it!

Vegan_Potato_Salad_Coconut_Bacon_Recipe_003

But anyway, I have to applaud on just how amazing Veganaise is, it’s vegan mayonnaise that taste exactly like the real thing, and a couple of other brands I tried tasted somewhat different, but this is the real deal! So if you can get your hands on it, do get that, cos it is SOOOO DELICIOUS!

Vegan_Potato_Salad_Coconut_Bacon_Recipe_004

I can’t believe how awesome the salad turned out. I could NEVER guess it’s vegan, and when that happens, I can happily say that I have done my job well.

Oh, and don’t overcook the potatoes, you don’t want it turning into mash!

Vegan_Potato_Salad_Coconut_Bacon_Recipe_005

Vegan Potato Salad with Coconut Bacon

Coconut Bacon
1 tablespoon flaked coconut
1/2 teaspoon low sodium soy sauce
1/2 teaspoon pure maple syrup

Salad
1 tablespoon extra light olive oil
1 small red onion (or 1/2 medium)
2 cloves garlic
A pinch Himalayan/sea salt
1 russet potato
1/4 cup vegan mayonnaise (I used Grapeseed Oil Vegenaise)
1/4 teaspoon Himalayan/sea salt
1/8 teaspoon dried dill
A few generous sprinkles ground pepper
2-3 parsley leaves

Coconut Bacon: Preheat oven to 350°F (176°C). Give the oven at least 10 minutes to heat up while you prepare the other ingredients.

Vegan_Potato_Salad_Coconut_Bacon_Recipe_006

In a very small oven tray, combine the flaked coconut, soy sauce and maple syrup together. Stir until well combined and bake in the oven for a total of 7 minutes. Do not over do it, as it will burn.

Salad: Peel and dice the onion and garlic into small cubes and add it to the frying pan with a tablespoon of olive oil and a pinch of salt.

Turn the heat on high-medium high (6 or right under) and cook and stir the onion and garlic for about 15 minutes in total, by then, the onions should have browned a lot.

Vegan_Potato_Salad_Coconut_Bacon_Recipe_007

While the onion is cooking, peel the russet potato and dice it in small/medium cubes. Put it in a small saucepan and fill it with enough water to cover the potatoes. Bring it to a boil, which can take about 7-9 minutes, then reduce to medium low (4) and simmer for about 5-6 more minutes until the potatoes are soft to poke through, but are not mushy. Be careful because mushy potatoes will not be pleasant to toss around in a salad.

Vegan_Potato_Salad_Coconut_Bacon_Recipe_008

Assembling: Once the onions are done, leave it in the frying pan. Add the coconut bacon once it’s done. Once the potatoes are cooked, drain all the water and add it to the lot.

Transfer everything to a large bowl, and add the vegan mayonnaise, salt, dried dill and pepper. Chop a few parsley leaves into very tiny pieces and mix it all up. Use a spoon to give it a few good stirs until everything is evenly mixed. You can sprinkle a little more pepper and parsley leaves for garnish.

Vegan_Potato_Salad_Coconut_Bacon_Recipe_009

Vegan Potato Salad with Coconut Bacon
Serves: 2
 

Ingredients
Coconut Bacon
  • 1 tablespoon flaked coconut
  • ½ teaspoon low sodium soy sauce
  • ½ teaspoon pure maple syrup
Salad
  • 1 tablespoon extra light olive oil
  • 1 small red onion (or ½ medium)
  • 2 cloves garlic
  • A pinch Himalayan/sea salt
  • 1 russet potato
  • ¼ cup vegan mayonnaise (I used Grapeseed Oil Vegenaise)
  • ¼ teaspoon Himalayan/sea salt
  • ⅛ teaspoon dried dill
  • A few generous sprinkles ground pepper
  • 2-3 parsley leaves

Instructions
  1. Coconut Bacon: Preheat oven to 350°F (176°C). Give the oven at least 10 minutes to heat up while you prepare the other ingredients.
  2. In a very small oven tray, combine the flaked coconut, soy sauce and maple syrup together. Stir until well combined and bake in the oven for a total of 7 minutes. Do not over do it, as it will burn.
  3. Salad: Peel and dice the onion and garlic into small cubes and add it to the frying pan with a tablespoon of olive oil and a pinch of salt.
  4. Turn the heat on high-medium high (6 or right under) and cook and stir the onion and garlic for about 15 minutes in total, by then, the onions should have browned a lot.
  5. While the onion is cooking, peel the russet potato and dice it in small/medium cubes. Put it in a small saucepan and fill it with enough water to cover the potatoes. Bring it to a boil, which can take about 7-9 minutes, then reduce to medium low (4) and simmer for about 5-6 more minutes until the potatoes are soft to poke through, but are not mushy. Be careful because mushy potatoes will not be pleasant to toss around in a salad.
  6. Assembling: Once the onions are done, leave it in the frying pan. Add the coconut bacon once it’s done. Once the potatoes are cooked, drain all the water and add it to the lot.
  7. Transfer everything to a large bowl, and add the vegan mayonnaise, salt, dried dill and pepper. Chop a few parsley leaves into very tiny pieces and mix it all up. Use a spoon to give it a few good stirs until everything is evenly mixed. You can sprinkle a little more pepper and parsley leaves for garnish.


Vegan_Potato_Salad_Coconut_Bacon_Recipe_010

One comment

  1. narf7

    What an awesome recipe and perfect for the hot weather that we are currently sweltering under. Cheers for the excellent share :)

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>