Potato Salad

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

Olive oil

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

Shiitake bacun

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



  1. Preheat oven to 200 degrees Celsius/390 degrees Fahrenheit
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. You can pop in the fridge until you are ready to serve and it will keep for 2-3 days in an airtight container

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