Best Eggless Potato Salad!
This classic salad is not only made with eggless mayonnaise, but it has extra crunchy veggies, vegan bacon, and jalapeno peppers for a little touch of spices!
Ingredients
Salad ingredients
- 6-8 Yukon or yellow gold potatoes
- 1/2 cup finely diced red onion
- 1 cup finely diced celery
- 3-5 slices pickled jalapenos diced
- 1 cup young green beans or asparagus
Dressing
- 1/2 cup vegan mayonnaise (Vegenaise)
- 1/4 cup Dijon mustard
- 1/3 cup gherkins minced or sweet relish
- 3 tbsp pickle juice or apple cider vinegar
- 1/2 tsp turmeric powder
- 1 tbsp dill powder
- 1 tsp lemon pepper
- 1 tsp sea salt
Coconut bacon
- 2 cups unsweetened coconut chips (not flakes)
- 2 tbsp soy sauce
- 1 tbsp liquid smoke
- 1 tbsp maple syrup
Instructions
Prepare the vegetables
- Cut the potatoes in quarters and cook them in boiling water for 10-12 minutes until tender but still firm.
- Drain and cool down with cold water to stop the cooking of the potatoes. Set aside.
- Dice the celery, the red onion and the green beans or the asparagus.
- Cook the cut green beans or asparagus lightly. Drain and cool down to stop the cooking.
Make the coconut bacon
- Turn the oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
- Mix all the liquid ingredients in a bowl.
- Add the coconut chips, and stir to coat well.
- Pour the coconut on the baking sheet making sure that they don't overlap.
- Bake for 6 minutes, then gently flip.
- Bake for another 6 minutes for soft bits or 8 minutes for harder bits.
- Coconut bits will harden when cooling down.
Make the dressing
- In a bowl, whisk the Vegenaise, turmeric powder, the Dijon mustard, lemon pepper, salt, minced gherkins, pickle juice, maple syrup, fresh or dried dill.
Putting it together
- In a large bowl, combine the potatoes, celery, green beans, Jalapeno peppers or asparagus with the eggless dressing.
- Mix well, add some of the coconut bacon. Taste and season.
- Cover and refrigerate. Will keep for 3-4 days.