Vegan potato salad with shiitake bacun
Pretty effortless and packed with flavour.
I first made the shiitake bacun for pizzas a few weeks ago and I was hooked straight away, so I needed another excuse to make it and what better way than a potato salad.
You can remove the skin if you want, but I like the texture of it.
If you don’t have liquid smoke, you can use a teaspoon of paprika and and a crack of pepper instead.
Dill has quite a strong flavour which I’m really loving at the moment, if you’re not a fan of dill you can omit and use more parsley or spring onions or use your favourite herbs!
You may or may not need salt and pepper, I haven’t added any because the bacun will provide enough seasoning for the salad.
I threw together some cauliflower schnitzels to go with it (I will type up the recipe when I get a chance), however it’s a great dish to introduce vegan food to your non-vegan family and friends at upcoming silly season events or a perfect accompaniment for summer barbecues.
6 large potatoes, washed and diced
1/2 cup vegan sour cream (the tofutti brand is the closest in taste I’ve found)
Juice of a large lemon
1 teaspoon of Dijon mustard
1 tablespoon Dill, chopped
1/4 cup Parsley, chopped
1 spring onion sliced finely
Salt and pepper to taste
300g shiitake mushrooms thinly sliced
4 tablespoons soy/tamari
1/2 tablespoon of liquid smoke
2 tablespoons vegan Worcestershire sauce
2 tablespoons of maple syrup
2 tablespoons olive oil
- Preheat oven to 200 degrees Celsius/390 degrees Fahrenheit
- Place diced potatoes on a lined tray with a drizzle of olive oil, use your hands to make sure they are all covered evenly. Bake for 20-25 minutes or until golden.
- For the shiitake bacon, in a small bowl place the soy sauce, liquid smoke, Worcestershire sauce, maple syrup and olive oil and mix together. Add the mushrooms and set aside for 10-15 minutes.
- Using a wok, add the mushrooms and cook over a high heat, add the remaining liquid a little bit at a time until it’s absorbs, turn heat off and allow to cool.
- Once the bacun and potatoes have cooled completely, stir the remaining ingredients in a large bowl then add the potatoes and bacun and stir until the potatoes are covered well.
- You can pop in the fridge until you are ready to serve and it will keep for 2-3 days in an airtight container