German potato salad with vegan bacon

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.

This vegan bacon is also fabulous in my corn, red pepper, and bacon cakes recipe. Use my recipe for homemade vegan mayo. Just sayin.

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
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.

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German potato salad with vegan bacon

Best potato salad ever, especially with the coconut "bacon" bits.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Lunch

Cuisine American

Servings 6 servings

Ingredients

  

1x2x3x

• 1.5 pounds potatoes baby
• 4 stalks celery
• 1 onions cipolline or other tiny onion
• 1/2 cup bacon (coconut) recipe above
• 1/4 cup mayonnaise vegan or regular (60 mg)
• 1/2 tbsp mustard (prepared) spicy or stone-ground
• 1/2 tbsp agave syrup
• 1 handful chive blossoms minced chives

Instructions

 

• Bring a large pot of water to a rolling boil, and add 1 T. (5 g) kosher salt. Add the potatoes and cook for about 15 minutes. Pull one out, cut it in half, and taste it to make sure they're done. They should be easy to cut in half and not hard in the middle, but still firm, not mushy. Mine needed 18 minutes.
• While the potatoes are cooking, drop the onion in the boiling water and cook for 2-3 minutes, then pull it out. The skin will slip off, and this will take the edge off the raw onion taste. Mince the onion finely and set aside.
• Wash the celery stalks and cut into a small dice.
• Pour the cooked potatoes into a colander in the sink and rinse with cold water.
• Whisk the mayo, mustard, and agave syrup in a large serving (or storage) bowl.
• As soon as they are cool enough to handle, cut the potatoes in halves or quarters, and toss in the dressing until thoroughly coated.
• Add the onion, celery, and coconut bacon and mix thoroughly. Garnish with minced chives and chive flowers if you have them.

Notes

Per serving:

• 246 calories
• 11 g fat
• 1 g saturated fat
• 2 g monounsaturated fat
• 4 g polyunsaturated fat
• 0 g trans fat
• 0 g cholesterol
• 136 mg sodium (24 mg sodium with salt and cheese omitted)
• 681 mg potassium
• 29 g carbohydrate
• 3 g fiber
• 6 g sugars
• 4 g protein
• 6 Weight Watchers Points Plus

You can use any tiny or baby potato in this recipe. Read the label before buying liquid smoke. Some brands are simply the smoke captured from burning mesquite plus water, while others have lots of additives.

Required FTC disclosure: The potatoes and cipolline onions were sent to me by Frieda's Produce. I was not paid to write this post.