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Recipe

Classic Potato Salad

Prepare the dressing ahead so the flavor has a chance to develop. This salad can be served hot or cold – it is great either way.

Ingredients

  • 2 pounds (about 5 medium-sized) potatoes of choice, such as Yukon Gold, or Russet
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper (optional)
  • 2 tablespoons onion flakes
  • 1 cup soy-free vegan mayonnaise
  • 6 slices uncured Canadian bacon (Applegate Farms®), or uncured bacon of choice (Applegate Farms®) (optional non-vegan)

Method

  1. Place a large pot of cold water over medium-high heat; wash potatoes, slice into quarters the long way; place into cooking pot; sprinkle with sea salt, black pepper, and onion flakes; bring water to a boil; boil potatoes 20 minutes, or until fork tender (not mushy!).
  2. Meanwhile, place a large skillet over medium heat; add Canadian bacon; fry until cooked through; remove from grease; drain on paper towels; set aside to cool.
  3. Using large slotted spoon or colander, remove potatoes and onion flakes from cooking water; chop potatoes into even chunks; place into mixing bowl along with cooked onion; set aside to cool.
  4. Chop Canadian bacon; toss with potatoes.
  5. Whisk dressing, pour over potatoes, fold to evenly coat.

Serve immediately, or refrigerate in airtight container up to 2 days. Servings: 6. Preheat: None. Prep Time: 15 minutes. Cooking Time: 20 minutes.

Note

Reserve the potato cooking liquid for use as a savory thickener for mashed potatoes, or as a liquid when baking, or as a base for soup or broth.