This loaded Vegan Potato Salad is a phenomenal potato side dish that you’ll want to serve with everything! It’s creamy, has amazing texture, and is topped with divine homemade coconut bacon!
I’m just going to call it ahead of time: With one bite, you’re going to fall head-over-heels in love with this Vegan Potato Salad recipe! It has a beautiful mix of flavors and textures that all come together to create one of the best starch side dishes ever.
Now, usually potato salad is thought of as a summer potluck recipe – and it is – but you can eat it year-round, too! In fact, this creamy potato salad recipe will have a place of honor on our Thanksgiving table. Seriously! Mashed potatoes are a Thanksgiving classic, it’s true, but you won’t even miss them once you try your first forkful of these potatoes. So, consider forgoing tradition just this once! (Or you could make this the new tradition… just an idea. 🙂 )
Anyway, these tender potatoes are mixed in with tangy dijon mustard, diced red onion, paprika, and a number of other spices. As if all that wasn’t already divine, the cherry on top is the coconut bacon, which we’ll get to in a bit.
But, for now, start adding this vegan potato salad to the upcoming holiday menu plans and ready yourself for some rave reviews!
Why I Love This Recipe
Having a good potato salad recipe like this one on hand is essential for a couple of reasons. For one, it goes with just about every meal you can think of. For another, it takes about 20 minutes to prep.
Here are four more reasons as to why I love this recipe so much:
- It’s Easy to Make: Basically all you have to do is cook the potatoes, and then combine them with the other ingredients. Making the coconut bacon is also super easy – just combine the ingredients and bake. Simple!
- It’s Perfect for All Occasions: We like to serve this vegan potato salad during the holidays, but it’s also good for summer BBQs/potlucks, weeknight dinners, etc.
- It Has Coconut Bacon: In other words, it’s flavorful with a capital F! Friends, if you haven’t tried coconut bacon, you’re in for quite a treat. These salty, briny, and crunchy vegan bacon bits add a beautiful texture to the potato salad, and take it to a whole new level of delicious! I promise this bacon is such a keeper that you’ll be making it again and again.
Notes on Ingredients
Okay, it’s time to go grab all these ingredients, and get to making this beauty! Here’s what you’ll need to make vegan potato salad with coconut bacon:
For the Potato Salad
- Potatoes: You can use red or yellow potatoes, whichever you prefer.
- Onion: I like red onion in this salad for its slight spiciness.
- Mustard: Tangy dijon mustard adds some kick to these potatoes!
- Relish: I also like to mix in organic relish for added savory flavor.
- Spices/Seasoning: Add in paprika, garlic powder, sea salt, and ground black pepper.
- Mayonnaise: Vegan mayonnaise makes this potato salad perfectly creamy! We don’t add that much vegan mayo, but feel free to add the amount you desire.
For the Coconut Bacon
- Unsweetened Coconut Flakes: These will act as your “bacon bits.”
- Liquid Aminos : To help the coconut bacon achieve just the right amount of saltiness.
- Liquid Smoke : To add a little smoky flavor.
- Maple Syrup: For a little delicious, sugary sweetness!
- Smoked Paprika: For color. (I love adding smoked paprika because it adds a depth of flavor that I’m not used to in most potato salads.)
How to Make Vegan Potato Salad
As I mentioned earlier, making vegan potato salad is a breeze. Start by boiling the potatoes, then let them cool. Add in the onions, condiments, and spices, and finally, stir it all together – that’s it for the base of the potato salad. Honestly!!
Here are all of the steps in a little more detail:
Make the Salad
Cook the Potatoes: Bring a pot of well salted water to a low boil or a gentle simmer. Add in the potatoes and cook for about 8 to 12 minutes, then drain and rinse the potatoes and transfer them to a large bowl.
Add the Rest of the Ingredients: Once the potatoes have cooled, add all the other ingredients to it. Gently fold the salad to combine everything. Taste and adjust any ingredients best on your preferred taste.
Make the Vegan Bacon
Preheat the Oven to 350°F/175°C: Line a baking sheet with parchment paper or a silicone mat.
Combine the Bacon Ingredients: Place the coconut flakes in a large bowl. Mix together the liquid aminos, liquid smoke, maple syrup, and paprika, and pour this over the coconut flakes. Toss gently to combine until all the coconut flakes are coated.
Bake: Spread out evenly onto the baking sheet. Bake for 12 minutes. Remove from the oven and let the baking sheet cool completely. Add the coconut bacon to the potato salad right before serving – either on top, mixed in as a filling, or both. Serve and enjoy!
Tips for Success
This vegan potato salad has a little of everything! Sweetness, spiciness, saltiness, savoriness… am I forgetting other -nesses?
Regardless of how you choose to describe it, I’ve got some tips that make the cooking process for these potatoes even easier:
- How to Know When the Potatoes are Done: Boil the potatoes until they’re tender when pierced with a fork, but not too soft (if you cook them for too long, you’ll end up with mashed potatoes).
- Slice Your Potatoes Before Boiling: They cook faster this way, and you also don’t have to worry about smushing them while trying to slice them later.
- Can I Do More Add-Ins? Sure! If you feel like your potato salad needs something like chopped celery or corn, go for it!
- Adjust the Spices/Ingredients to Your Preferences: You might decide the salad needs a touch more paprika, a dash more of salt, etc. You can also add vegan mayo, or use less to start with, depending on how creamy you like your potato salad to be. Feel free to experiment!
Serving Suggestions
Okay… now that you’ve got some perfectly-seasoned potato salad, what should you serve it with?
My thoughts on the matter:
- Vegan Meatloaf: This is a great Thanksgiving main course for those on a vegan diet, and vegan potato salad goes perfectly with it! Other Thanksgiving sides could include cornbread stuffing and cranberry orange sauce .
- Burgers: These quinoa burgers are a delicious summer meal, and a side of potato salad is a lovely complement.
- Sandwiches: You could serve potato salad with any sandwich, really, but one of my favorites is this vegan BLT sandwich !
- Corn: If you’re looking for another side dish to go with your potatoes, try this grilled Mexican street corn !
How to Store Leftovers
Keep your leftover vegan potato salad in the fridge, in an airtight container, for 2-3 days. It makes a great light lunch, and you can add more veggies to make it more filling if you like.
Can I Freeze This?
It won’t taste quite like it did when you made it fresh, but yes, you can freeze this homemade potato salad. Save it in a tightly-sealed freezer bag or airtight container, and freeze for 1-2 months.
Ingredients
Loaded Vegan Potato Salad
- 2 lbs potatoes , cubed
- ½ medium red onion , 74g
- 2 tablespoons dijon mustard
- 3 tablespoons organic relish
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ to ½ cup vegan mayonnaise
Coconut Bacon
- 2 cups unsweetened coconut flakes – I use this brand
- 2 tablespoons liquid aminos
- 1 tablespoon liquid smoke
- 1 tablespoon maple syrup
- 1/4 tsp smoked paprika , for colour
Instructions
Loaded Vegan Potato Salad
- Bring a pot of well salted water to a low boil or a gentle simmer. Add in the potatoes and cook for about 8 to 12 minutes, until potatoes are tender when pierced with a fork but not too soft (else you’ll end up with mashed potatoes). Drain and rinse the potatoes and transfer them to a large bowl.
- Once the potatoes have cooled, add all the other ingredients to it. Gently fold to combine. Taste and adjust any ingredients best on your preferred taste.
Coconut Bacon
- Preheat your oven to 350 ° F/175 ° C . Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl place the coconut flakes.
- Mix together the liquid aminos, liquid smoke, maple syrup and paprika and pour over the coconut flakes. Toss gently to combine until all the coconut flakes are coated. Spread out evenly onto the baking sheet.
- Bake for 12 minutes. Remove from the oven and let cool completely.
Putting it all together
- Add the coconut bacon to the potato salad right before serving, either on top, to the filling, or both. Serve and enjoy!
Notes
- How to Know When the Potatoes are Done: Boil the potatoes until they’re tender when pierced with a fork, but not too soft (if you cook them for too long, you’ll end up with mashed potatoes).
- Slice Your Potatoes Before Boiling: They cook faster this way, and you also don’t have to worry about smushing them while trying to slice them later.
- Can I Do More Add-Ins? Sure! If you feel like your potato salad needs something like chopped celery or corn, go for it!
- Adjust the Spices/Ingredients to Your Preferences: You might decide the salad needs a touch more paprika, a dash more of salt, etc. You can also add vegan mayo, or use less to start with, depending on how creamy you like your potato salad to be. Feel free to experiment!
- Storage: Keep your leftover vegan potato salad in the fridge, in an airtight container, for 2-3 days.
More Thanksgiving Sides to Try
- Sweet Potato Casserole
- Vegan Mashed Potatoes
- Vegan Gravy
Loaded Vegan Potato Salad with Coconut Bacon
Ingredients
Loaded Vegan Potato Salad
- 2 lbs potatoes cubed
- ½ medium red onion 74g
- 2 tablespoons dijon mustard
- 3 tablespoons organic relish
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ to ½ cup vegan mayonnaise
Coconut Bacon
- 2 cups unsweetened coconut flakes - I use this brand
- 2 tablespoons liquid aminos
- 1 tablespoon liquid smoke
- 1 tablespoon maple syrup
- 1/4 tsp smoked paprika for colour
Instructions
Loaded Vegan Potato Salad
- Bring a pot of well salted water to a low boil or a gentle simmer. Add in the potatoes and cook for about 8 to 12 minutes, until potatoes are tender when pierced with a fork but not too soft (else you’ll end up with mashed potatoes). Drain and rinse the potatoes and transfer them to a large bowl.
- Once the potatoes have cooled, add all the other ingredients to it. Gently fold to combine. Taste and adjust any ingredients best on your preferred taste.
Coconut Bacon
- Preheat your oven to 350 ° F/175 ° C . Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl place the coconut flakes.
- Mix together the liquid aminos, liquid smoke, maple syrup and paprika and pour over the coconut flakes. Toss gently to combine until all the coconut flakes are coated. Spread out evenly onto the baking sheet.
- Bake for 12 minutes. Remove from the oven and let cool completely.
Putting it all together
- Add the coconut bacon to the potato salad right before serving, either on top, to the filling, or both. Serve and enjoy!
Notes
- How to Know When the Potatoes are Done: Boil the potatoes until they’re tender when pierced with a fork, but not too soft (if you cook them for too long, you’ll end up with mashed potatoes).
- Slice Your Potatoes Before Boiling: They cook faster this way, and you also don’t have to worry about smushing them while trying to slice them later.
- Can I Do More Add-Ins? Sure! If you feel like your potato salad needs something like chopped celery or corn, go for it!
- Adjust the Spices/Ingredients to Your Preferences: You might decide the salad needs a touch more paprika, a dash more of salt, etc. You can also add vegan mayo, or use less to start with, depending on how creamy you like your potato salad to be. Feel free to experiment!
- Storage: Keep your leftover vegan potato salad in the fridge, in an airtight container, for 2-3 days.
Nutrition
Loaded Vegan Potato Salad with Coconut Bacon https://jessicainthekitchen.com/vegan-loaded-potato-salad-with-coconut-bacon/ October 8, 2021
Double Chocolate Banana Bread is so fudgy and rich that it will instantly satisfy your sweet tooth cravings! Almost like chocolate cake, this easy vegan banana bread is perfect for dessert, or even a decadent breakfast.
Recently I’ve been craving banana bread , but a regular batch just wasn’t going to cut it. I wanted to add chocolate, but I didn’t want to just throw in some chocolate chips and call it a day. I needed next-level banana bread, if you will.
Loaded with vegan chocolate chips, you will absolutely fall head over heels for this cocoa-powder-infused bread, just like I did. It’s everything that banana bread should be: moist, soft, cake-y, a touch crumbly, and utterly delicious. The best part, though? You can eat it throughout the day! If you want an indulgent breakfast, this is perfect, but if you’re craving something sweet after dinner, it’s equally as fitting to dig into a slice of chocolate banana bread.
What Makes this Dairy Free Banana Bread So Good?
- It’s a One-Bowl Recipe: All of the ingredients in this recipe are combined in the same bowl, and then added straight into the loaf pan. In other words, you don’t have to be responsible for too many dirty dishes, which is always a plus!
- Chocolate + Bananas: This is a heavenly match when it comes to sweet flavor! It’s classic in the same way that chocolate and peanut butter is a classic match. So don’t let your tastebuds miss out!
- It’s So Easy to Store: Because it’s in loaf form, this bread is pretty low maintenance. It won’t take up much room in the fridge, if that’s where you end up storing it, or on the counter. This chocolate banana bread is also super easy to transport, so it’s great for gatherings or as a house-warming gift.
- It’s Rich and Delicious: Well, obviously. But what I mean is that a thin slice of this chocolate bread will satisfy all your sugar cravings without it being too much.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sugar: I like to use brown sugar, but you could use coconut sugar or regular granulated white sugar if you want to.
- Oil: Melted. I generally just use something like Crisco’s shortening.
- Flax Eggs: To make your own, combine 2 tbsp flax meal and 6 tbsp water. Let the mixture sit for 15 minutes in the fridge, then stir once more before using.
- Mashed Bananas: Use very ripe bananas – with black skin if possible.
- Vegan Milk: Any vegan milk you have on hand is fine. (Soy milk, almond milk, etc.)
- Vanilla Extract: Vanilla bean paste will also work.
- Flour: I used regular all-purpose flour, sifted.
- Unsweetened Cocoa Powder: Sifted.
- Baking Powder: To help your banana bread rise.
- Sea Salt: To enhance and balance out the sweetness.
- Mini Chocolate Chips: Don’t forget to add extra regular-size chocolate chips on the top. (You can also use a bar of vegan chocolate, cut into chunks.)
How to Make Vegan Chocolate Banana Bread
Now that you’ve got the ingredients lined up on the counter, grab that large mixing bowl, and let’s begin. You can prep the batter in no time, assuming you’ve pre-mashed the bananas. Then, all you have to do is pop the pan in the oven to bake, and (im)patiently wait to enjoy a slice of chocolate banana bread!
Preheat the Oven to 350 F/180C: Spray a 9×5 loaf pan with an oil spray to prepare it OR line it with parchment paper with the sides hanging out. Set aside.
Combine Flax Eggs, Sugar & Oil: In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and oil. Mix together with a whisk for about 3 minutes on low speed until all fully incorporated.
Add the Rest of the Wet Ingredients: Add the bananas, almond milk and vanilla and whisk in on low for 1 minute until fully incorporated. Scrape down the sides.
Add the Dry Ingredients: Sift in the flour, cocoa powder, baking powder, and sea salt until JUST incorporated, less than a minute. This is to prevent overworking the batter. Mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now.
Let Cool and Remove from Pan: Remove from the oven and let it cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn it right side up. You can also turn the pan over into your hand, and then flip the bread right side up, and place it on a wire rack. Allow the bread to cool completely. Slice as desired. Enjoy!
Tips for Success
Not too difficult, right? This bread may look like it requires a lot of effort, but it’s really a breeze to make.
I do have a couple tips on this chocolate banana bread, though, to make an easy process even easier:
- Weigh the Ingredients: If you’ve got a scale, weigh the ingredients to ensure that you have accurate measurements. Using measuring cups almost always yields delicious results, but I like to use a scale because then I don’t have to worry about if the banana bread will be too dense, not dense enough, etc.
- To Prevent the Chocolate Chips from Sinking in the Batter: Toss with some flour separately first to prevent them from sinking.
- Don’t Over-Mix: Just stir until the ingredients are combined. Mixing for too long can introduce excess air to the batter, which can make the banana bread dense or tough in the end.
- Don’t Over-Bake: Over-baking the bread will take away the moist quality in the bread. Obviously we don’t want that! So, even if the top of the bread looks a little under-done, take it out and let it finish baking in the hot pan.
- Personalize Your Bread: You don’t have to stick to chocolate chips – feel free to add in chopped pecans, walnuts, cinnamon, etc. You can even take out the cocoa powder if you want, and make a regular banana bread loaf.
How to Store Vegan Banana Bread
Vegan chocolate banana bread can be stored on the counter for 1-2 days, or in the fridge for 5-6 days. Either way, keep your extra slices in an airtight container to best preserve them.
Can I Freeze This?
Sure you can! Freeze your extra slices of banana bread in an airtight container for 2-3 months. Remember to thaw them in the fridge overnight before eating again!
Ingredients
- 1 cup brown sugar , (200g)
- ½ cup oil , melted (100g)
- 2 flax eggs , (2 tablespoons flax meal + 6 tablespoons water mixed together for 15 minutes in the fridge, then stirred together once more before using)
- 1 cup bananas , thoroughly mashed, very ripe bananas (with black skin if possible) (226g)
- ¼ cup vegan milk
- 2 teaspoons vanilla extract , or paste
- 2 cups flour , I used regular all-purpose flour (240g), sifted
- ½ cup unsweetened cocoa powder , (40g), sifted
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- 1 cup mini chocolate chips , plus extra regular size chocolate chips for the top
Instructions
- Preheat the oven to 350°F/180°C. Spray a 9×5 loaf pan with an oil spray to prepare it OR line it with parchment paper with the sides hanging out. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and oil. Mix together with a whisk for about 3 minutes on low speed until all fully incorporated.
- Add the bananas, vegan milk and vanilla and whisk in on low for 1 minute until fully incorporated. Scrape down the sides.
- Sift in the flour, cocoa powder, baking powder, and sea salt until JUST incorporated, less than a minute. You can also just fold it in until just combined. This is to prevent overworking the batter. mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now. For chocolate chips, toss with some flour separately first to prevent them sinking.
- Pour the batter into the loaf pan and use your spatula to smooth down the top. Top with additional regular sized chocolate chips.
- Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
- Remove from the oven and let it cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn the right side up. You can also turn the pan over into your hand, and then flip right side up and place it on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Notes
Tips for Success
- Weigh the Ingredients: If you’ve got a scale, weigh the ingredients to ensure that you have accurate measurements. Using measuring cups almost always yields delicious results, but I like to use a scale because then I don’t have to worry about if the banana bread will be too dense, not dense enough, etc.
- To Prevent the Chocolate Chips from Sinking in the Batter: Toss with some flour separately first to prevent them from sinking.
- Don’t Over-Mix: Just stir until the ingredients are combined. Mixing for too long can introduce excess air to the batter, which can make the banana bread dense or tough in the end.
- Don’t Over-Bake: Over-baking the bread will take away the moist quality in the bread. Obviously we don’t want that! So, even if the top of the bread looks a little under-done, take it out and let it finish baking in the hot pan.
- Personalize Your Bread: You don’t have to stick to chocolate chips – feel free to add in chopped pecans, walnuts, cinnamon, etc. You can even take out the cocoa powder if you want, and make a regular banana bread loaf.
More Vegan Desserts
Looking for more easy vegan dessert ideas to try? I’ve got a few for you:
- Vegan Chocolate Cupcakes
- Gluten Free Brownies
- Vegan Lemon Bars
- Vegan Strawberry Crisp
- Peanut Butter Cups
