Classic Potato Salad | Vegan It! with Lauren Toyota

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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:
https://www.youtube.com/playlist?list=PL777dWrNCVu9CmfamNAaja3vK1fzJ6kj9

To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel:
http://bit.ly/1Fo8g3G

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RECIPE:

Vegan Potato Salad

TASTES & TEXTURES: hearty, herby, creamy

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

COCONUT FAKIN’ BACON
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

POTATO SALAD
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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Comments

SandmanFightingSystem says:

Roasting the potatoes is a great idea that I’ve never thought of but I’d cut them into smaller pieces.

yakoub bazzine says:

Wow it came nice and I thought I'd taste delicious food

M Jedski says:

I know this is an older video but I will come back to it many times! I made this today, I did not roast the potatoes although that sounds amazing it is too hot to use the oven today. I still used a little olive oil to drizzle over the boiled potatoes. Really the best potato salad recipe and very easy. 🙂

hammockmonk says:

I just made this to serve with some Beyond Meat bratwurst hot off the grill. Amazing!

Sarah Loffler says:

Classic means boiling.

Erin Kurt says:

Which section of the grocery store do you find liquid smoke?

Lei Arnaz says:

they over did her makeup yikes

Alexi B says:

That you Snow White?

TheCabIsHeresOhYeah says:

I dislike the way she chews

Meg Doyle says:

I love that you have all my favourite recipes already veganized

Johnie Thompson says:

I love the look of that and I am going to store for coconut flakes. New Sub!!

Naomi Beery says:

I saw her on our Vancouver recently

Me says:

This looks great but it needs a different name, I would get throat punched if I tried to serve this to someone and called it “classic” potato salad.

Leloubeauty says:

I pretty much live off this potato salad in the summer.

Michelle Kueh says:

Can you have a video to make: vegan rice pudding, vegan spinich pie, and vegan split pea soup?

Thank you

Luka Kitchen says:

Ok so its my dads girl friends birthday this saturday and she wants me to her make some food. I might show this to her tomorrow and see if she wants this and some of the other meals too. I will be making the cake with her because she loves chocolate.

Leels Cooks says:

Does chatelaine do her makeup for these? It's always a lot heavier than her channel, not that its bad it just is a drastic difference.

Annika says:

When „normal“ people just boil the potatoes how can this potato salad be classic when the potato is baked ???? I am confusion America explain

La Ptite Charlotte says:

Why you call it Dijon and not mustard ?

Jaleen Cadena says:

This is vert different but i like it

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