Classic Potato Salad | Vegan It! with Lauren Toyota

Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: a creamy, mayo-free, picnic-perfect potato salad.

Watch more in our Vegan It with Lauren Toyota series:

To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel:



Vegan Potato Salad

TASTES & TEXTURES: hearty, herby, creamy

MAKES 4 small servings
PREP TIME 35 minutes
COOK TIME 65 minutes

3 cups flaked unsweetened coconut
1/4 cup gluten-free tamari (can sub soy sauce)
1 tablespoon liquid smoke
2 tablespoons maple syrup
1 teaspoon smoked paprika
sea salt to taste

1 1/2 lbs small red potatoes
1 tablespoon olive oil
sea salt & ground pepper, to taste
1/2 cup vegan mayonnaise
1/4 cup sweet relish
1 teaspoon dijon mustard
1/2 teaspoon onion powder
1 to 2 tablespoons finely chopped fresh dill fronds
1 cup finely chopped celery
1/4 cup finely chopped red onion
1 tablespoon snipped chives

To make the coconut fakin’ bacon preheat the oven to 325°F.

In a mixing bowl whisk tamari, liquid smoke, maple syrup, and smoked paprika together. Then add the flaked coconut into the mixture and lightly toss with a spoon to coat evenly.

Spread out evenly onto a baking sheet (or 2) lined with parchment paper. Bake for 20 minutes but toss the mixture on the sheet every 5 minutes to prevent burning. Make sure you set the timer so you don’t forget and burn the whole batch!

Sprinkle with sea salt right out of the oven and remove the coconut fakin’ bacon from the baking sheet, which is so hot it will continue to brown. Dump it onto a large plate or another baking sheet to cool. 

You can store leftovers in an air tight container or jar and use it on everything!

After making the coconut fakin’ bacon set the oven to pre-heat to 400°F for the baked potatoes.

Cut the small potatoes in halves and toss in sea salt, ground pepper, and olive oil until evenly coated. Bake for 45 minutes in an oven safe dish or on a baking sheet until golden brown and crispy. 

Meanwhile prepare the dressing by combining vegan mayonnaise, sweet relish, Dijon mustard, onion powder, and dill together until well combined. Refrigerate until potatoes are mostly cooled from baking.

Right before serving toss baked potatoes in the dressing and top with coconut fakin’ bacon and chives. Serve immediately!



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