Potato Salad with Coconut “Bacon”

In this innovative take on German potato salad, coconut is dried with liquid smoke to top the delicate potatoes with irresistible meatless “bacon”. Boiling the onion briefly makes it easier to peel and mellows its sharp flavor. This recipe comes to us from Stephanie Weaver of Migraine Relief Recipes.

Serves 6

Ingredients:

For the Coconut “Bacon”:

• 1 cup unsweetened flaked coconut
• 1 tablespoon water
• 1 tablespoon liquid smoke
• 2 tablespoons soy sauce
• or
• 2 tablespoons liquid aminos
• 1/2 teaspoon smoked paprika

To complete the Potato Salad with Coconut “Bacon”:

• 1 1/2 pounds baby potatoes
• 1 Cipolline, pearl or baby onion
• 4 stalks celery, minced
• 1/2 cup coconut “bacon”
• 1/4 cup light or dairy free mayonnaise
• 1/2 tablespoon spicy mustard
• 1/2 tablespoon agave syrup
• minced chives, for garnish

Directions:

To make the Coconut “Bacon”:

If you have a dehydrator, preheat it to 135 degrees. If not, preheat an oven to 400 degrees and prepare a cookie sheet with a layer of parchment paper.

Stir the water, liquid smoke, aminos or soy sauce and paprika together in a medium bowl. Add the coconut to the bowl and stir, taking care to ensure the coconut is evenly coated.

Spread the coconut on a dehydrator tray or baking sheet. Dehydrate for 3 hours or bake in the oven for 5-8 minutes, stirring regularly to prevent the coconut from burning. Set half aside to use in the potato salad and store the other half in an airtight container for up to 10 days. Use the leftover coconut “bacon” to garnish soups, salads and any dish in place of bacon.

To complete the Potato Salad with Coconut “Bacon”:

Bring a large pot of salted water to a boil over medium-high heat. Add the potatoes and cook for about 15 minutes, or until tender when pierced with a fork, but not yet mushy. While the potatoes are cooking, add the onion to the boiling water and cook 2-3 minutes. Slip the onion’s skin off, cut into a fine dice and set aside. Taste a potato to ensure it is cooked to preference before draining the remaining potatoes in a colander. Rinse the potatoes with cold water.

Whisk the mayonnaise, mustard and agave syrup together in a large bowl.

When the potatoes have cooled, cut them in half and transfer to the bowl. Toss the potatoes in the dressing, taking care to ensure they are evenly coated.

Add the onion, celery and coconut “bacon” to the bowl. Mix thoroughly, taking care to ensure the ingredients are evenly distributed. Garnish with minced chives and enjoy!