Creamy potato salad is tossed with mustard dressing, coconut “bacon” bits, chopped celery, and a bit of mild onion. I topped it with fresh chive blossoms from my garden. You can use finely minced chives if you like. This healthy take on potato salad is gluten-free and vegan, perfect for a holiday barbeque.
Am I German? Yes. Do I like German food? Not really. One exception has always been mustardy potato salad with bacon bits. I came upon a genius recipe for making bacon bits from flaked coconut. Tip of the hat to the restaurant Aux Vivres in Montreal for inventing this—a gift to vegankind.
The potato salad is made from these lovely little baby potatoes—Terrific Trio—that are grown in the U.S. by The Little Potato Company. You can currently buy them at Ralph’s Grocery stores if you live in California. I loved the colors and that they were pre-washed so I could drop them right into boiling water. You can also microwave them in five minutes.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Coconut bacon recipe
1 C. (3 oz/85 g) unsweetened flaked coconut
1 T. (15 ml) filtered water
1 T. (15 ml) liquid smoke
2 T. (30 ml) Bragg’s liquid aminos or gluten-free soy sauce
1/2 t. (1 g) smoked paprika
Stir the water, liquid smoke, Bragg’s, and paprika together, then add the coconut and stir until completely mixed.
Spread out on a parchment-paper-lined cookie sheet or a dehydrator tray. Dehydrate at 135F (60C) for 3 hours, or bake at 400F (180C/gas mark 6) for 5-8 minutes (watch carefully to keep it from burning). Store in an airtight container for 7-10 days.
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.