baked potato salad
This might just be the best potato salad you’ve ever had, and it couldn’t be easier to make!
Servings 6
Ingredients
baked potato
- 1 ½ lbs small red potatoes
- 1 tablespoon olive oil
- sea salt and ground black pepper, to taste
dressing
- ½ C vegan mayonnaise (store-bought like Vegenaise or Wild Wood)
- ¼ C sweet relish
- 1 teaspoon dijon mustard
- ½ teaspoon onion powder
- 1 tablespoon finely chopped dill fronds
- 1 C finely chopped celery
- ¼ C finely chopped red onion
toppings
- ¼ C coconut fakin' bacon
- 1 tablespoon snipped chives
Instructions
- Preheat oven to 400°F.
- Cut the small red potatoes in halves and toss in sea salt, ground black pepper, and olive oil until evenly coated. Bake for 45 minutes in an oven safe dish. Meanwhile, prepare the dressing by combining all the dressing ingredients until well combined. Refrigerate until potatoes are fully cooled from baking.
- Right before serving, toss baked potatoes in the dressing. Top with coconut fakin' bacon and chives. Serve immediately.
