Potatoes make the world go ’round. Especially when they’re baked to perfection, tossed in a creamy dressing, and topped with chives and coconut bacon. Is your mouth watering yet? I thought so.
Below is the recipe and how-to video so you can make this incredible baked potato salad at home!
So many potato salads are heavy, full of dairy products and lacking in flavor. Plus they seem like they’ve been sitting in those plastic containers at the grocery store for so long!
Fresh food is so much better, and this homemade vegan version will have you singing praises for spuds! This baked potato salad was a hit when I released the recipe video on YouTube, and some even said it was the best one they’ve ever had. Try it for yourself and let me know what you think!
baked potato salad
This might just be the best potato salad you’ve ever had, and it couldn’t be easier to make!
- 1 1/2 lbs small red potatoes
- 1 tbsp olive oil
- sea salt and ground black pepper, to taste
- 1/2 C vegan mayonnaise (store-bought like Vegenaise or Wild Wood)
- 1/4 C sweet relish
- 1 tsp dijon mustard
- 1/2 tsp onion powder
- 1 tbsp finely chopped dill fronds
- 1 C finely chopped celery
- 1/4 C finely chopped red onion
- 1/4 C coconut fakin’ bacon
- 1 tbsp snipped chives
Preheat oven to 400°F.
Cut the small red potatoes in halves and toss in sea salt, ground black pepper, and olive oil until evenly coated. Bake for 45 minutes in an oven safe dish. Meanwhile, prepare the dressing by combining all the dressing ingredients until well combined. Refrigerate until potatoes are fully cooled from baking.
Right before serving, toss baked potatoes in the dressing. Top with coconut fakin’ bacon and chives. Serve immediately.