This isn’t your average potato salad. It’s a vibrant blend of tender potatoes, tangy dressing, smoky coconut bacon, and fresh chives all tossed together in a way that hits the perfect balance of flavor and texture. Think creamy meets crunchy, smoky meets fresh, all without a single drop of dairy or egg.
As someone who’s spent years turning classic comfort foods into plant-based favorites, I can confidently say this one wins over even the most skeptical eaters. The secret? It’s not about replacing ingredients it’s about reimagining them. Vegan mayo brings the creaminess, Dijon mustard adds the tang, and smoked paprika plus nutritional yeast deliver that “bacon-cheddar” nostalgia you remember.
And don’t worry this salad doesn’t just taste indulgent; it’s built on wholesome ingredients that nourish too. Potatoes are rich in potassium and fiber, and when you skip the dairy, your gut (and your planet) thank you for it.
Food safety tip: If you’re serving this salad at a picnic or outdoors, always keep it chilled below 40°F (4°C) to prevent bacterial growth just like the USDA Food Safety Guidelines recommend.
So grab your bowl, your best wooden spoon, and let’s make this vegan magic happen.
At a Glance
| Prep time | Cook time | Total time | Servings | Difficulty | Calories |
|---|---|---|---|---|---|
| PT20M | PT25M | PT45M | 6 | Easy | ~260 kcal |
Equipment: large pot, strainer, mixing bowl, whisk, spatula.
What You’ll Need
Ingredients
Main Salad
- 2 pounds (900 g) baby potatoes, scrubbed and diced
- ½ teaspoon salt for boiling
- ¼ cup chopped green onions or chives
- ¼ cup coconut bacon or vegan bacon bits
- 2 tablespoons nutritional yeast
Dressing
- ½ cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
Optional Garnish
- Vegan sour cream
- Extra chives or green onions
Smart Swaps (Vicki’s Vegan Tips)
- Budget Swap: Use regular russet potatoes if baby potatoes are pricey just peel and cube them.
- Oil-Free Option: Blend silken tofu or soaked cashews with lemon juice instead of vegan mayo for a creamy, lower-fat base.
- Soy-Free Option: Choose soy-free vegan mayo (like those made from avocado oil).
- Low-Sodium Lovers: Replace some salt with lemon juice or a sprinkle of kelp flakes for umami without the sodium.
- Add a Cheesy Kick: Sprinkle extra nutritional yeast or toss in vegan shredded cheddar.
As Vegan Vicki, I always remind my readers: plant-based doesn’t mean flavor-free it means flavor reimagined.
Why This Recipe Works
1. Starch Meets Cream:
Warm potatoes absorb the dressing better than cold ones, locking in all the creamy tangy goodness. When they cool, that dressing thickens around each bite, giving the salad body and silkiness.
2. Smoky Balance:
Smoked paprika and coconut bacon create depth and a satisfying “bacon” aroma without using animal products. It’s that smoky whisper that keeps you coming back for another forkful.
3. Texture Harmony:
Potatoes bring softness, while chives add crunch and freshness. The mix of creamy dressing, chewy coconut bacon, and tender potatoes turns every bite into a mini adventure.
4. Tang + Umami:
Dijon mustard and apple cider vinegar cut through the creaminess with brightness, while nutritional yeast adds that subtle savory “cheese” undertone we all love in loaded dishes.
It’s science, but it’s also comfort food engineering.
Let’s Cook
Step 1: Prep the Potatoes
Scrub and dice your potatoes into even chunks (about 1-inch pieces). Leave the skins on for texture and nutrients plus, it looks rustic and beautiful.
Place them in a large pot, cover with cold water, and add ½ teaspoon of salt. Bring to a boil, then reduce heat and simmer for about 12–15 minutes, or until tender when pierced with a fork.
Pro tip: Don’t overcook! You want them firm enough to hold shape when mixed.
Drain and let them cool for 10–15 minutes. They should be warm, not steaming hot, when you add the dressing that’s how you get maximum flavor absorption.
Step 2: Whisk the Dressing
In a large mixing bowl, combine:
- Vegan mayo
- Dijon mustard
- Apple cider vinegar
- Smoked paprika
- Garlic powder
- Salt and pepper
Whisk until smooth and creamy. Taste and adjust want more tang? Add a touch of vinegar. Prefer smoky? A pinch more paprika will do.
Step 3: Combine and Toss
Add the warm potatoes to your dressing bowl and gently fold everything together using a spatula.
This is the heart of the recipe the moment when the dressing clings to the potatoes like velvet. Be gentle; breaking them too much turns salad into mush.
Step 4: Add the Good Stuff
Fold in chopped chives, coconut bacon, and nutritional yeast. The chives bring brightness, the bacon adds crunch, and the nutritional yeast ties it all together with that comforting, “cheesy” depth.
If you’re making ahead: cover and chill for at least 30 minutes before serving. The flavor deepens beautifully as it sits.
Step 5: Serve and Savor
When ready to serve, spoon it into a large bowl or platter. Top with a dollop of vegan sour cream and a sprinkle of chives.
If you want to go full “loaded” mode, crumble more coconut bacon over the top and drizzle a little extra dressing.
That’s your vegan showstopper ready for potlucks, BBQs, or just a Tuesday treat.
Make It Your Way
Weeknight Fast-Track
Microwave diced potatoes in a covered bowl with a splash of water for 10 minutes, then drain and toss in dressing. Saves time without losing flavor.
Family-Friendly Mild
Skip the smoked paprika and add a teaspoon of maple syrup to the dressing for a gentle sweetness kids love.
Bold & Spicy
Add a pinch of cayenne, crushed red pepper, or a drizzle of hot sauce to the dressing. The heat pairs perfectly with the creamy base.
Grill Option
Toss boiled potatoes on the grill for a few minutes until they develop golden char marks. Then mix them in the salad for that smoky backyard vibe.
Oil-Free Whole Food Twist
Use blended cashew cream or mashed avocado instead of mayo. It’s wholesome, creamy, and nutrient-packed.
Holiday Party Upgrade
Top with caramelized onions or roasted garlic for a richer, festive version.
Nutrition (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 260 kcal | 6 g | 36 g | 10 g | 4 g | 280 mg |
Values are approximate based on listed ingredients.
Save It for Later
Refrigeration
Store in an airtight container for up to 4 days. Stir gently before serving the dressing may thicken slightly as it chills.
Freezing
Not recommended. Potatoes change texture when frozen, becoming grainy.
Reheating (If You Prefer Warm)
Warm gently in a skillet over medium-low heat for 3–5 minutes. Add a splash of plant milk or a spoon of mayo if it seems too thick.
Food safety note: Always keep vegan mayo-based salads chilled and discard leftovers left out over 2 hours.
Serve It Like a Pro
Pair this creamy salad with:
- Grilled veggie skewers (mushrooms, peppers, and zucchini)
- Vegan BBQ tofu or seitan ribs
- Crispy chickpea patties for extra protein
- Fresh lemonade or iced tea for a summer-perfect combo
For plating, use a rustic ceramic bowl and sprinkle a final touch of chives or vegan cheddar on top. Add a lemon wedge on the side for a bright visual pop.
This dish fits anywhere from a backyard barbecue to a Thanksgiving spread.
Your Turn in the Kitchen
Food has this wonderful way of bringing people together especially dishes like this one. A Loaded Baked Potato Salad doesn’t need meat, cheese, or eggs to be the star. What it needs is heart, texture, and the right balance of flavors.
I still remember the first time I made this version for a mixed crowd vegans, omnivores, and a few die-hard bacon lovers. By the end, everyone went back for seconds, and no one even asked if it was vegan. That’s when you know you’ve nailed it.
Cooking vegan isn’t about giving things up it’s about discovering a better, kinder, and equally delicious way to enjoy your favorites. Each bite of this salad is a reminder that comfort food and compassion can absolutely share a plate.
So, go ahead make it yours. Add your twist, share it with friends, and tag your creation. I can’t wait to see your crispy, creamy masterpiece.
Because at the end of the day, food isn’t just about recipes it’s about joy, sharing, and savoring the journey.