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5 from 2 votes
Vegan Bacon Ranch Potato Salad
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Diced, soft potatoes tossed with the best vegan ranch and amazing shiitake bacon!

Course: Side Dish
Servings: 8
Calories: 340 kcal
Author: Lauren Hartmann
Shiitake Bacon
  • 8 Ounces Shiitake mushrooms, sliced thin
  • 2 Tablespoons Soy sauce or coconut aminos
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Maple syrup
  • 2 teaspoons Liquid smoke
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Smoked paprika
Ranch Dressing
  • 1 Cup Vegan mayo
  • 1/4 Cup Non-dairy milk, I used soy milk
  • 1 Clove Garlic, finely chopped
  • 1/4 Cup Fresh parsley, chopped
  • 2 Tablespoons Fresh dill, chopped
  • 1 Tablespoon Fresh chives, chopped
  • 1 teaspoon Coconut aminos or soy sauce
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Salt
  • 1/2 teaspoon White vinegar
  • Pinch of Cayenne pepper
For the Potato Salad
  • 3 Pounds Potatoes, I used russet, diced into small cubes
  • Green onions or chives for topping
  • Salt and Pepper to taste
  1. Preheat the oven to 375 degrees(F). 

  2. Now, add your thinly sliced shiitake mushrooms to a bowl. 

  3. Pour the soy sauce or coconut aminos, the olive oil, the maple syrup and the liquid smoke over the mushrooms, Then sprinkle with the garlic powder and the smoked paprika. Toss the shiitakes with all of the seasonings and coat them completely. You should have just enough of the seasoning, so make sure to stir and toss thoroughly to make sure they are all coated.

  4. Now, spread the shiitakes on a sheet pan sprayed with non-stick spray. Spread them out in a single layer. Then bake at 375 degrees for 15 minutes, then toss them and continue to bake for another 10-15 minutes or until they are brown and crispy. 

  5. In the meantime, make the ranch dressing. Add all of the ranch ingredients to a medium sized mixing bowl. Whisk to combined completely and place in the fridge until ready to use.

  6. Then, add your diced potatoes to a large pot of water. Bring it to a boil and boil the potatoes for about 10-15 minutes or until they are soft and can be smashed with a fork. Drain and let cool.

  7. Once the shiitake bacon is done, remove from the oven and let it cool as well. 

  8. When the shiitake bacon and potatoes have cooled to room temperature, add them both to a large mixing bowl. Then pour the ranch dressing on top. Toss to combine. 

  9. Taste and adjust seasonings, adding more salt and pepper if needed. Serve immediately topped with green onions or chives. Or chill in the fridge and serve cold. It's delicious either way. This serves a crowd so it is great for parties! 

Recipe Notes

This keeps well in the fridge and you can make it a few days before you plan to bring it to a potluck or cookout. I have saved mine for 4-5 days in the fridge.

Nutrition Facts
Vegan Bacon Ranch Potato Salad
Amount Per Serving
Calories 340 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g10%
Sodium 300mg13%
Potassium 823mg24%
Carbohydrates 37g12%
Fiber 3g12%
Sugar 3g3%
Protein 4g8%
Vitamin A 90IU2%
Vitamin C 10.3mg12%
Calcium 35mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.