Dairy Free Potato Salad
Lets face it, a potato salad is essential to a BBQ. The creamy goodness of the mayo dressing, the crunchy spring onions and the perfectly cooked potatoes are a match made in heaven. However potato salad is rarely available to vegans and in my opinion the shop bought versions will just not cut it so the only option is to make the most delicious meat free, dairy free and egg free potato salad ever!!
Now this potato salad recipe is far from your average potato salad as it has vegan bacon and cheese making it the most indulgent potato salad that happens to also be vegan.
Bring a massive bowl of this to a BBQ and your non vegan friends will love it!
Vegan loaded potato salad ingredients and substitutes-
- Potatoes- I used Maris piper potatoes and left the skin on because I’m lazy and also the skin has more nutrients. Any potatoes will do and you can peel them just be sure not to overboil them so they don’t go mushy. You could also make the viral smashed potatoes to go in this potato salad.
- Cheese- I tend to find most vegan cheeses mild in flavour so for this recipe I decided to use a stronger tasting cheese “Vemondo cheddar style” from Lidl UK. Another UK cheese that would work well is plant based cathedral city cheese. You can of course use whichever cheese you like or omit the cheese all together.
- Bacon- I used the brand LaVie plant based bacon lardons for this recipe, you can use any bacon substitute. Or if you’d prefer a less processed alternative tofu or tempeh bacon crumbles would also be good. Or you can also use some shop bought bacon salad crumbles just make sure they’re vegan first of course!
- Chives- As the veggies are put in raw I like to opt for chives instead of onion as they give that subtle onion flavour rather than the strong lingering flavour that raw onion gives.
- Dairy free yoghurt- Yoghurt is used to stretch out the amount of dressing without using a tonne of mayo. Just be sure to choose a yoghurt without sugar, plain coconut yoghurt works well. You can also just use mayo if you prefer.
- Mayonnaise - You can use shop bought mayonnaise or make homemade to cut on costs, alter mayo to yoghurt depending on flavour/ lighter salad.
- Crispy onions- Crispy fried onions make the best garnish for this dish and give it a little crunch. Be sure to only add these just before serving so they don’t go soggy.
FAQ-
- What is the best vegan mayo to use?- I find Hellmans vegan mayo is the best however it can be pricey to use in such large quantities so I often make my own mayonnaise to save money. This can be made with very few cheap ingredients just google ‘vegan mayo recipe’ if you’d like to have a go!
- Will this potato salad work without bacon and cheese?- Yes of course if you’d like to make a plain potato salad just omit the bacon and cheese and it will still work just as well.
Cheese and bacon loaded potato salad
Potato cubes with bacon lardons and cheese in a deliciously creamy dressing.
Ingredients
- 400 g Potatoes
- 50 g Cheese
- 100 g Bacon
- 10 g Chives
- 2 Spring onions
- 150 g Dairy free yoghurt
- 1 tsp Dijon mustard
- 1 tsp Salt
- 1 tsp Pepper
- 100 g Mayonnaise
- 1 tsp Garlic granules
- 1/2 A lemon juice
- Crispy onions to garnish
Instructions
- Cut the potatoes into equal sized cubes and boil until fork tender. They should be cooked through but not be squashed easily.
- Leave the potatoes to cool fully before adding in the rest of the ingredients.
- Cook the bacon lardons until crispy and set aside.
- Grate the cheese if not grated already.
- Chop the spring onions and chives.
- Combine all of the ingredients and mix well.
- Be sure to taste for seasoning before serving.
- Enjoy!
Notes
Potato cooling- Make sure to let the potatoes fully cool before adding them to the salad. If you have time it is best to boil the potatoes a day before hand and chill in the fridge overnight.
If you loved this recipe you should take a look at some of my other recipes
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