Potato salad is a Christmas tradition in our family. I’m not sure if it’s just us or the whole of New Zealand, but we’ve just gotta have it somewhere on our Christmas smorgasbord! I remember a few years ago, I made one with potatoes (😱), gherkins, bacon, mesclun leaves, capers, (other ingredients that I can’t actually remember) and a creamy mustard dressing. Now that was reaallllyyy good.
Last Christmas was my first as a vegan. Seeing as my Christmas duty is always a salad and a dessert, I decided to create a recipe for a vegan potato salad, that the whole family would enjoy!
Family potato-salad-deliciousness criteria:
- Contrasting textures
- Not too much shrubbery
So I’ve taken all of these into consideration, and created a potato salad – a Potato Salad with Coconut Bacon, Roasted Almonds, Edamame Beans and a Creamy Almond Tahini Dressing to be precise – that meets the criteria. ALL of it – yes, even the bacon. Of course, I have not and never will ditch my vegan morals for some bacon in a potato salad – instead, I made coconut bacon! I’ve made coconut bacon during several family gatherings, and it’s always a huge hit. So much so, my grandfather was asking for the ingredients and when I mentioned liquid smoke, his eyes lit up. We even bought him a bottle of liquid smoke for Father’s Day! 😂
Now that smokiness is not something you want to miss out on! If you’re having trouble finding liquid smoke, try an organics shop or a gourmet grocers. The only place we can find liquid smoke in our little town is the merchant – in amongst the fancy wines and crackers and cheeses. So if you’ve a shop like that around, have a look for it in there! The liquid smoke in this bacon is what gives it the unmistakable, smokey flavour just like that of real bacon!
But anyway, This has a deliciously creamy almond tahini dressing, lots of contrasting textures (crunchy: coconut bacon, gherkins, roasted almonds, edamame beans, celery; chewy: sundried tomatoes, rocket; soft: tender, boiled potatoes, capers; cream: creamy almond tahini dressing), not too much shrubbery (though not too little either – 2 lightly packed cups of rocket is the perfect amount, in my opinion!), flavoursome (I mean come on – just read the ingredients list and you’ll see what I mean!), and bacon – coconut bacon.
Now that’s what I call a pataytah salud.
Now, this salad is called Potato Salad with Coconut Bacon, Roasted Almonds, Edamame Beans and a Creamy Almond Tahini Dressing. Did ya get the last part? Yes, that Creamy Almond Tahini Dressing is what truly brings this dish together. It’s oh-so-creamy, flavoursome, and perfectly seasoned. This salad would not be complete without it. Like, a salad without a dressing is just not a salad, right? And a salad with a creamy dressing – well, that’s just next-level.
And it’s all because of this little jar of homemade deliciousness.
Yeah, go ahead and drool all you want. I won’t judge!
Now that we’ve all taken a moment to appreciate that dressing, we’ll have to move onto the rest, right? And by that, I mean the potatoes.
Potato talk 101: DO NOT OVERCOOK THE POTATOES! Sorry for the urgency there, but mushy, soggy potatoes deserve a decent amount of it. Potato salad requires potato cubes that actually hold their shape – not ones that collapse and dissolve into the dressing and turn the salad into one big potato cake. I mean, that could be nice, but it’s not exactly what we’re after.
Cook your cubes in boiling water for about 15 minutes to get the perfect texture. Of course, cooking time will depend on the size of your cubes – mine were about 5cm (2 inches). You can change the size of your potato cubes if you want; just make sure that you change the cooking time to suit.
Now enough of that, let’s get cooking and chowing down on some delicious Potato Salad with Coconut Bacon, Roasted Almonds, Edamame Beans and a Creamy Almond Tahini Dressing!
- 1 cup coconut flakes
- 3 tbsp tamari
- ¼ tsp liquid smoke
- ¾ tsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp tomato paste
- ¼ tsp ground black pepper
- ¼ tsp onion powder
- ⅛ tsp garlic powder
- a good few twists of salt
- 1kg new potatoes, cut into 5cm (2 inch) cubes
- 2 cups lightly packed baby rocket*
- 1 tbsp finely chopped fresh mint
- 2 tsp capers
- ½ cup roasted almonds, chopped**
- ⅔ cup edamame beans
- 75g gherkins, sliced
- ⅓ cup packed sundried tomatoes, chopped
- garnish: a few sprigs of parsley
- 1 cup chopped celery
- ¾ cup almonds, soaked in water for at least 3 hours then roasted
- 1 tsp capers
- 1½ tbsp gherkin brine (from the gherkin jar)
- 2 tbsp tahini
- 1½ tsp hot mustard
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp maple syrup
- ⅓ cup almond milk (plus more, to consistency)
- salt and pepper, to taste
- NOTE: Make the coconut bacon a day or two ahead, as it needs time to soak and dehyrdate. Mix all ingredients in a bowl to combine. Cover and soak for 5-6 hours, before placing in a dehydrator to dehydrate overnight.
- Place the cubed potatoes in a large saucepan of salted water. Bring to the boil, cover and simmer for 15 minutes or until tender.
- When cooked, drain the potatoes and add them to a large salad bowl along with the remaining ingredients and the coconut bacon.
- Make the Creamy Almond Tahini Dressing (below) and toss through the salad. Garnish with a few sprigs of parsley and serve!
- Blend all ingredients in a high-speed blender until smooth.
**To roast the almonds, roast them at 180°C/375°C for about 10 minutes
***PLEASE NOTE: The prep time excludes the time it takes to make the coconut bacon, and to soak and roast the almonds for the dressing. Since the coconut bacon needs time to soak and dehydrate, and the almonds need time to soak and roast, make sure to begin this recipe a day or two ahead.
****The nutritional information below is based on this salad being served as a main, in which case it would serve six people.