Vegan Bacon Potato Salad: A Plant-Based Twist on a Classic

Growing up in the Midwest, bacon potato salad was a staple at every family gathering. That creamy, smoky combination has a special place in my food memories. When I transitioned to plant-based eating, recreating this comfort food classic became something of a personal mission. After countless iterations (and some memorable failures), I’ve finally perfected a vegan version that captures all the smoky, savory goodness of traditional potato salad with bacon and mayo, while being completely plant-based.

Unlike the old fashioned bacon potato salad my grandmother used to make, this version skips the animal products but keeps all the comfort and flavor. It’s inspired by classic recipes but reimagined with smoky plant-based bacon and a creamy, egg-free dressing that might just have you questioning whether it’s really vegan at all. While Jamie Oliver’s potato salad with bacon might be well-known, this plant-based version holds its own against any traditional recipe.

Why You’ll Love This Recipe

This isn’t just another vegan potato salad – it’s a flavor-packed dish that proves plant-based cooking can capture all the satisfaction of traditional favorites. The combination of crispy plant-based bacon pieces with tender potatoes creates that perfect contrast of textures, while the creamy dressing brings everything together with a tangy, savory punch.

Like potato salad with bacon and egg, this version delivers that rich, satisfying mouthfeel, but without any animal products. The addition of potato salad with bacon and spring onions creates layers of flavor that make this dish a standout at any gathering. Plus, it actually tastes better after sitting for a few hours, making it ideal for meal prep and potlucks.

Ingredients

For the Potato Base:

• 2 pounds Yukon Gold potatoes – Their waxy texture holds up well in salads
• 1 tablespoon salt (for boiling water) – Properly seasons the potatoes
• 1 package (8 oz) plant-based bacon – Look for brands with smoky flavor
• 1 bunch green onions, sliced – Reserve some for garnish
• 1/4 cup dill pickles, finely chopped – Adds bright acidity
• 1/4 cup red onion, finely diced – For color and sharp flavor
• 2 stalks celery, finely diced – Provides essential crunch

For the Dressing:

• 1 cup vegan mayonnaise – Creates the creamy base
• 2 tablespoons Dijon mustard – For tang and depth
• 1 tablespoon apple cider vinegar – Brightens all flavors
• 1 teaspoon smoked paprika – Enhances the bacon flavor
• 1/2 teaspoon celery seeds – The secret ingredient in many classic recipes
• 1/4 teaspoon black pepper – Freshly ground is best
• 1 tablespoon nutritional yeast – Adds subtle umami depth
• 2 tablespoons plant-based yogurt (unsweetened) – For extra creaminess

Instructions

Step 1: Prepare the Potatoes

Wash your potatoes and cut them into uniform bite-sized chunks – about 3/4 inch cubes. Keeping them similar in size ensures even cooking.

Place potatoes in a large pot and cover with cold water by about an inch. Add salt, bring to a boil, then reduce to a simmer. Cook until the potatoes are just fork-tender, about 8-10 minutes. You want them cooked through but not mushy.

Drain thoroughly and transfer to a large bowl. Let cool for about 15 minutes – adding dressing to hot potatoes will make it too thin, but slightly warm potatoes actually absorb flavor better than completely cold ones.

Step 2: Prepare the Bacon

While the potatoes cook, prepare your plant-based bacon according to package directions, but aim for the crispier side. We want that textural contrast in the final salad.

Once crisp, let cool slightly, then chop into small pieces. Save a small amount for garnish if desired.

Step 3: Make the Dressing

In a medium bowl, whisk together all dressing ingredients until smooth and well combined. Taste and adjust seasonings – the dressing should be slightly more flavorful than you want the final salad, as the potatoes will mellow it.

Step 4: Assemble the Salad

Add the bacon pieces, sliced green onions (reserving some for garnish), diced pickles, red onion, and celery to the bowl with the potatoes.

Pour about three-quarters of the dressing over the mixture and gently fold everything together until well combined. Add more dressing as needed – the potatoes will continue absorbing it as the salad sits.

Step 5: Chill and Serve

Cover and refrigerate for at least 1 hour, though 3-4 hours is even better as it allows the flavors to meld. Before serving, give it a taste and adjust seasonings if needed.

Top with reserved bacon pieces and green onions for a beautiful presentation.

Pro Tips & Common Mistakes

After making this countless times, here are my key insights:

• Don’t overcook the potatoes – They should hold their shape when folded with dressing
• Season the potato cooking water well – This is your chance to flavor them from within
• Dress the potatoes while slightly warm – They absorb flavor better this way
• Reserve some dressing – Add just before serving to refresh the salad
• Don’t skimp on the herbs and garnishes – They provide brightness and visual appeal

Variations

• Loaded Baked Potato Style – Add vegan cheddar shreds and crispy potato skin bits
• German-Inspired – Use a vinegar-forward dressing and add caraway seeds
• Herb Garden – Add fresh dill, parsley, and chives
• Spicy Southwest – Add jalapeños and chipotle powder
• Mediterranean – Add olives, roasted red peppers, and oregano

Storage & Meal Prep

This salad keeps beautifully, making it perfect for meal prep:

• Refrigerator: Store in an airtight container for up to 5 days
• Make Ahead: Prepare all components separately up to 2 days ahead
• Refreshing: Add a splash of vinegar and fresh herbs to refresh after storage
• Do Not Freeze: The texture will suffer significantly

Serving Suggestions

• As a side for veggie burgers
• Alongside grilled vegetable skewers
• At summer picnics and BBQs
• In a lunch bowl with additional greens
• As part of a potluck spread

FAQ

Q: What’s the best potato variety for this salad? A: Waxy varieties like Yukon Gold or red potatoes hold their shape best. Avoid russets which tend to fall apart.

Q: My salad seems dry after refrigeration. What happened? A: Potatoes continue absorbing dressing as they sit. Reserve some dressing to add just before serving.

Q: What’s the best plant-based bacon for this recipe? A: Look for varieties made from seitan, tempeh, or rice paper – they provide the best texture. Coconut bacon works well too!

Q: Can I make this oil-free? A: Yes, substitute the mayo with a cashew-based dressing and use an oil-free bacon alternative.

Q: How far in advance can I make this? A: Up to 3 days ahead, but save some fresh herbs and bacon bits for garnishing just before serving.

This vegan bacon potato salad has become my go-to contribution for gatherings, proving that plant-based versions of classics can be just as crave-worthy as the originals. The combination of smoky, savory bacon flavors with the creamy, tangy dressing creates something that both vegans and omnivores reach for first at the buffet table. It’s a testament to how plant-based cooking can honor traditional comfort foods while creating something new and exciting.