The 4th of July is fast approaching. It’s hard to believe how far into the year we already are. Next week is going to be a busy one for the compassionate tummies. It will begin with worry and stress, and end with celebration. Monday is little tummy’s next hospital test, Tuesday we meet with her urologist, Thursday is papa tummy’s birthday (he’s turning the big 3-0), and Friday is the 4th. At least we get a break on Wednesday to decompress.
We don’t have any 4th of July party plans with family or friends yet. If an invitation were to pop-up I know exactly what I’m bringing. It takes little effort for the amount of flavor it has and I guarantee everyone will love it, vegan or not. It’s my Coconut Bacon Potato Salad! With a little addition of smoked paprika it resembles the taste of a bacon cheeseburger. What’s more American and appropriate for Independence Day? The reason I love this potato salad so much is because the dressing is thick and creamy instead of watery like you find in the store-bought kind. I think it’s just the right amount, but you can always add more mayo if you’d like.
The cayenne and paprika are optional, they just add flavor. The presence of cayenne does not make it spicy at all since it’s a small amount. You could use chili powder instead if you’re worried about it though. Sweet paprika would work too if you don’t have smoked, it just won’t have that extra level of flavor.
To make this paleo-friendly sub steamed bite-sized cauliflower florets or sweet potatoes for the red potatoes. Did you know that sweet potatoes are in the squash family which is why they’re paleo diet approved? I find that interesting. Who comes up with names for fruits and vegetables? They make things so confusing.
Anyway, I’ve made this potato salad a few times already and it never lasts long. This recipe makes about 6 servings and it will be good for a few days so you can make it in advance if need be. I’m sure you could squeeze out 8 servings if you aren’t being greedy with it. Hard to imagine that though. To be safe just double the recipe. Yeah, that should do it. We served this potato salad alongside the BBQ Pulled Hearts I made on Father’s Day. I shared that recipe on Facebook, Instagram, and Twitter.
Coconut Bacon Potato Salad
vegan, soy-free, nut-free, gluten-free
makes 6 to 8 servings
- 2.5 pounds red potatoes, washed
- 1 tablespoon salt
- 1/2 cup vegan soy-free mayo (I used Just Mayo)
- 2 tablespoons dijon mustard
- 1 tablespoon nutritional yeast
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon smoked paprika
- 1/3 cup coconut bacon (recipe at end of post)
- 3 green onions, thinly sliced
- Trim bad spots on potatoes if there are any and cut them into a large dice. Put potatoes in a large pot and cover with water, only about 1″ above potatoes is necessary. Add 1 tablespoon salt to water and stir.
- Put lid on and bring to a low boil. Remove lid and boil for 10 minutes or until you are able to pierce potatoes with a fork and it falls off on its own, but does not fall apart. You’re not making mashed potatoes so take care to not overcook them.
- Drain potatoes in a colander. Transfer to a large bowl and let them cool all the way.
- In a small bowl combine mayo, mustard, yeast, onion powder, cayenne, and paprika. Stir until well mixed.
- Add dressing to potatoes and stir. Fold in the coconut bacon and green onions.
- Serve right away or cover and refrigerate until ready. Enjoy!
This coconut bacon recipe makes more than you need for this potato salad. Don’t panic, it goes great on everything! Refrigerate the leftovers in an airtight container and bust it out to sprinkle on salads, soups, or sandwiches. Trust me, you will thank me. This coconut bacon is exactly what your veggies have been screaming for. It adds that crunch that makes every bite exciting.
vegan, soy-free, nut-free, gluten-free
makes 2 cups
- 2 cups dried unsweetened coconut shavings
- 3 tablespoons coconut aminos
- 1 tablespoon melted coconut oil
- 1 teaspoon Kosher salt
- 1 teaspoon fresh-cracked black pepper
- 1/2 teaspoon Hickory flavored liquid smoke
- In a medium bowl whisk together coconut aminos, oil, salt, pepper, and liquid smoke. Toss in the coconut shavings and stir to coat. Let soak for 10 minutes.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Spread coconut on parchment in a thin layer. Bake for 12 minutes, stirring halfway through. Keep an eye on it as it will burn quickly.
- Let cool in pan. Use immediately or store in an airtight container in the fridge. It will keep for up to 2 weeks.