We have so enjoyed receiving regular organic deliveries from fellow yogis Crystal and Greg Simms of The Kitchen Garden Farm. We decided to roast up these scrumptious fingerling potatoes to make a potato salad for friends’ get together. Oh my. There really is no comparison with local and organic – the flavour is so very much enhanced.

Many recipes for potato salad call for bacon. Being vegetarian, this creates a wee dilemma….but have no fear, I stumbled upon a terrific (and kind of fun) recipe for vegan bacon made with rice paper wraps which I’ll share courtesy of the spunky The Edgy Veg.

We couldn’t believe how “bacon-like” this vegan bacon turned out to be! We used it to make yummy BLT sandwiches on sourdough bread which were just spectacular. This recipe, while a little bit fussy, is totally worth the work if you’re craving bacon yet avoiding the real thing.

Roasting just about any vegetable really does magical things to the flavour. I love throwing in a few whole unpeeled garlic cloves while roasting, and then using the creamy end product in the dressing – delish!

Roasted Potato Salad with Vegan Bacon
2 lbs of fingerling or baby potatoes scrubbed well and cut if needed so that they’re uniform in size
3 tablespoons of melted coconut oil (or oil of choice)
salt and pepper
1 tablespoon grainy Dijon mustard
1/4 cup veganaise or mayonnaise
1 teaspoon red wine vinegar
contents of 2 – 3 roasted garlic cloves
2 tablespoons chopped chives
2 tablespoons chopped parsley
4 strips of “vegan bacon” crumbled – see above link for recipe

Toss potatoes and garlic with oil and place on parchment-lined baking tray. Season with salt and pepper.
Roast 40 – 50 minutes at 400 degrees until tender and lightly browned (you may wish to remove garlic earlier so that it doesn’t overcook). Once done, remove from oven and let cool.

Meanwhile, make dressing by combing mustard, mayonnaise, red wine vinegar and contents of roasted garlic. Gently toss with cooled potatoes and then add chopped herbs and bacon bits. Enjoy!