Remove the bacon and use vegan mayonnaise to keep the whole salad vegan.

Equipment Needed

Measuring cups and spoons, baking pan, large bowl, sauté pan, rubber spatula, knife and a cutting board


Preheat the oven to 350°.

Cut the baby potatoes in half and place them on a baking sheet.

Drizzle the potatoes with avocado oil and sprinkle liberally with sea salt and pepper. Mix well and bake in the oven for 30 minutes, or until the potatoes are soft and tender and slightly crispy around the edges.

Remove the potatoes from the oven, and let cool slightly. Transfer to a large bowl.

While the potatoes are baking, dice the bacon and place it in a sauté pan.

Sauté over medium-high heat until bacon is crispy. Drain the excess fat on a paper towel, and set aside. 

Dice the red pepper and pickles and thinly slice the green onions.

Place all the vegetables in the large bowl. Add the mayonnaise, pickle vinegar, Dijon mustard and a liberal seasoning of sea salt and pepper.

Mix thoroughly and let rest in the fridge for a minimum of one hour.

Try serving the potato salad with our Greek turkey burgers.