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Vegan Potato Salad with Vegan Bacon

Smooth and creamy vegan potato salad with hickory smoked vegan bacon, fresh vegetables and cashew butter-dill dressing.

Difficulty: Easy
Time: 35-40
This dish is Vegan
Calories: 580 Fat: 15g Carbs: 68g Protein: 24g

Cashews form the base of many dairy replacements in vegan cooking. When turned into butter, cream, or milk they provide a smooth, unctuous mouthfeel while adding body and thickening power to whatever they touch. This potato salad is party ready!

Ingredients
Cashew butter
Shallot
Celery
Red potatoes
Garlic
Dill
Bell pepper
Mustard
Herbivorous Butcher vegan bacon

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Simmer To stew gently below or just at boiling point.
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Medium pot

Medium sauté pan

Small mixing bowl

Medium mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Remove bottom inch from celery and discard; then, small dice. Peel shallot and small dice. Remove seeds and stem from bell pepper and discard; then, dice. Remove dill leaves from stem and discard stem; rough chop. Cut potatoes into quarters; then, slice into thick triangles. Remove bacon from package; cut into ¼" slices.

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Step 2: COOK POTATOES

Place potatoes, 6 cups cold water and a pinch of salt and pepper in medium pot over medium-high heat. Bring to boil and cook simmering 10-15 min until potatoes are soft and fully cooked. Strain potatoes and place under running cold water until cooled. While potatoes are cooking, begin sautéing the vegetables (Step #3).

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Step 3: SAUTE BACON AND VEGGIES

Heat 1 tsp. oil in medium sauté pan over medium heat. Add bacon and cook 2-3 min until browned and aromatic. Add shallot, celery, bell pepper and garlic; sauté until lightly cooked and beginning to soften. Remove from pan and cool in refrigerator for 10-15 min until completely cooled.

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Step 4: MAKE DRESSING

Place cashew butter, mustard, dill, ½ cup water, 1 Tbsp. oil and a pinch of salt and pepper in a small mixing bowl. Mix until incorporated and smooth.

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Step 5: MAKE POTATO SALAD

Place all ingredients, dressing, and a pinch of salt and pepper in medium bowl. Mix gently using a spatula or spoon until everything is coated well.

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Step 6: PLATE YOUR DISH

Divide potato salad between two bowls. Enjoy!