This Potato Salad with Carrot Bacon is one of the best potato salad recipes I’ve ever made (or eaten!)
I put pineapple in it. Yep. Pineapple. For those pineapple lovers out there, you MUST try it. It gives a great sweetness to the dish. If you’re not a pineapple lover, just leave it out.
We were lucky enough to get sent samples of the Carrot Bacon for this recipe. I can confirm; it’s delicious! For our Australian friends, this may be hard to get hold of, but if you live in America or USA, check them out! You can find them on Instagram, and here’s their website.
If you’re unable to find carrot bacon, try out a coconut bacon, which would work just as well in this recipe.
If you love potatoes, check out our Easy Creamy Potato Bake (trust me, it’s so easy!), or our Potato and Kale Rosti (perfect for breakfast!), or if you’re in the mood for soup, try our Potato and Leek Soup.
Please share this recipe with your Potato Loving friends and family!
- 750g (10.5oz) baby potatoes chopped into approx 1 inch pieces
- 2 teaspoons capers
- 1/2 cup chopped pineapple
- 1 spring onion (scallion onion)
- Carrot Bacon
- 1/2 cup vegan mayonnaise
- 1/4 teaspoon seeded mustard
- 2 tablespoons pineapple juice
- Salt and black pepper to taste
- 1 tablespoon nutritional yeast flakes
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Boil the potatoes in hot salted water for 10 - 12 minutes until soft, but not falling apart. Strain them and let cool while you make the dressing.
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To make the dressing, add all the ingredients to a small bowl and mix well.
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Put the potatoes in a large bowl and add the remaining ingredients. Pour over the dressing and mix well. Now it's ready to eat!
