How to make BLT Vegan Potato Salad
This vegan BLT potato salad is the best of both worlds! It tastes like a smokey potato salad with the addition of vegan bacon, tomatoes, romaine lettuce, and pickles. This recipe is very easy to make and super delicious!
Ingredients
- 4 cups tri-colored baby potatoes, quartered
- 1 tbsp white vinegar
Dressing
- 3/4 cup vegan mayonnaise
- 2 tbsp olive oil
- 2 tbsp whole grain dijon mustard
- 3 tbsp white vinegar
- 2 tbsp dill relish
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 tsp celery salt
- 1/2 tsp smoked paprika, plus more for garnishing
Base
- 12 slices Lightlife vegan bacon, cooked and chopped into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 1 cup dill pickles, halved, plus more for garnishing
- 6 green onions (Use the whole onion minus the root), small chopped, plus more for garnishing
- 1/4 cup chives, finely chopped, plus more for garnishing
- 1 heart of romaine, largely chopped
Instructions
- Add the quartered baby potatoes to a large pot and fill it with water at least 1 inch above the potatoes. Place the pot over high heat, season with a heavy pinch of salt, and bring the water up to a boil. Once the potatoes are boiling, turn the heat down to medium and cook at a low boil for roughly 7 to 9 minutes, or until the potatoes are perfectly fork-tender.
- Drain the potatoes and place them in a large mixing bowl. Toss them with the white vinegar, and set aside until completely cool.
Dressing
- Add all ingredients to a small mixing bowl and stir until evenly combined.
How to Assemble
- Add all of the 'Base' ingredients to the bowl of potatoes, except for the romaine lettuce. Also, add in all of the dressing. Stir until evenly combined.
- Then, just before serving, gently stir in the chopped romaine lettuce.
- Garnish with a few pickle slices, a sprinkling of smoked paprika, and a large pinch of chopped green onions and chives.
Notes
If you plan to make this BLT potato salad ahead of time, such as the day before you serve it, do not mix in the romaine lettuce. I'd even advise not mixing in the cherry tomatoes, as those too go soft somewhat quickly. Instead, once you're ready to serve the potato salad, gently toss in the tomatoes and romaine lettuce just beforehand! Doing so last minute will prevent them from going soft and wilty.
Tried this recipe?Let me know how it was!