AUTHOR: Chef Chris Tucker – @veganchefchristucker
- 1 ½ lbs fingerling potatoes, cut into small bite-sized pieces
- 3 tbsp olive oil
- 1 ½ tbs garlic powder
- 1 tbsp onion powder
- ¾ tsp aprika
- 1 tsp salt
- ½ tsp pepper
- ⅓ cup vegan mayo (best foods)
- 1 tbsp dijon mustard
- 8 strips Thrilling Foods Bakon
Preheat the oven to 400°. Toss the prepared potatoes with olive oil and all the seasonings.
Roast in the oven for 20-30 minutes until golden brown this can be done several days in advance).
Prepare the bacon on a flat top and allow to cool.
Combine the mayo, dijon, sliced green onion, and cooked potatoes in a large bowl. Chop 5 strips of the bacon and add to the bowl. Mix well to combine.
Serve roughly 15g of potato salad per person and top with an additional piece of Bakon and sliced onion.
