• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Whole Serving

  • Home
  • Browse Recipes
  • Shop
  • Start A Food Blog
  • Nav Social Menu

Vegan Yukon Kale Potato Salad

[heart_this] · Apr 12, 2016 · 15 Comments

Vegan Yukon Kale Potato Salad-Sweet golden potatoes and chopped kale tossed together in a creamy dressing, garnished with a sprinkling of coconut bacon. A delicious twist to a traditional summer side for the vegetarians or vegans in the crowd.

Overhead shot of Vegan Yukon Kale Potato Salad on a bed of arugula with coconut bacon on top.

Warm weather gatherings around the grill almost always include the traditional potato salad, so why not offer your guest some variety. This isn’t your typical potato salad, no eggs or loads of mustard, not that there is anything wrong with the traditional. Why not give yourself and your guest some variety and if you have any vegans in the group they will be happy to have one for them on the table.

Easy, easy, easy, this salad is so easy to make. I chop my potatoes before boiling so they cook faster and aren’t all mushed out when I tossed them in the dressing. While the potatoes are boiling chop the kale and mix the dressing. Once the potatoes have cooled slightly just toss, garnish and serve.

Bowl of diced yukon gold potatoes in water and cooked diced potatoes with chopped kale and dressing in bowl.

For an extra bit of flavor I garnished my salad with a sprinkling of smoky coconut bacon just before serving. You can find the recipe for the coconut bacon HERE.  When I serve the salad alone I always serve it on a bed of greens with an extra serving of the dressing on the side.

Vegan Yukon Kale Potato Salad on a bed of arugula with coconut bacon on top, bowl of potato salad is in the background.with a glass of white wine.

Vegan Yukon Kale Potato Salad in a bowl with the potato salad on a bed of arugula with coconut bacon on top in the background.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Yukon Kale Potato Salad-Sweet golden potatoes and chopped kale tossed together in a creamy dressing, garnished with a sprinkling of coconut bacon. A delicious twist to a traditional summer side for the vegetarians or vegans in the crowd.

Yukon Kale Potato Salad


★★★★★

5 from 4 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
Print Recipe
Pin Recipe

Ingredients

Scale
  • 2 pounds of yukon gold potatoes
  • 2 cups of chopped kale, about two leaves of curly leaf kale
  • DRESSING
  • 1/4 cup vegan mayo
  • 2 to 3 garlic cloves, minced or 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoon stone ground seedy mustard
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon agave nectar
  • salt and pepper to taste
  • coconut bacon for garnishing (optional) recipe here

Instructions

  1. If using coconut bacon, prepare and set aside.
  2. Wash and peel the potatoes using a vegetable peeler. Dice potatoes into 1 to 1 and 1/2 inch size and place in a large bowl of cold water. When all to the potatoes are diced, pour off water and rinse with fresh cold water.
  3. Place potatoes in a large stockpot and fill with cold water to cover potatoes, about one inch above potatoes.
  4. Bring to a boil, reduce heat to medium and boil 10 to 15 minutes, or until potatoes are fork-tender and cooked through.
  5. Remove from heat and strain off water, place potatoes in a large clean bowl.
  6. If you prefer you can use the boil and peel method, which is to clean and boil unpeeled potatoes until fork-tender and cooked through. Remove from heat and pour off water. After potatoes have cooled enough to handle, remove the skin of the potatoes with your fingers and dice.
  7. While potatoes are boiling prepare the kale and dressing.
  8. Wash and remove the kale from the stem, chopped kale to about 1/2 inch pieces. Place kale in a bowl, drizzle the olive oil over the kale and sprinkle with a small amount of sea salt, about 1/8 teaspoon.
  9. Message the kale with clean hands for about 30 seconds, this make it more palatable.
  10. In a small bowl mix together the dressing ingredients until well combined.
  11. Place the kale and dressing in the bowl with the potatoes and gently toss until combined and all of the potatoes are coated.
  12. Serve immediately allowing guest to sprinkle coconut bacon on their serving or store in the fridge in a covered container until ready to serve.

Nutrition

  • Serving Size: 1 cup
  • Calories: 198
  • Sugar: 3.1
  • Sodium: 118
  • Fat: 4.3
  • Saturated Fat: 0.4
  • Carbohydrates: 36
  • Fiber: 5.3
  • Protein: 5.7
  • Cholesterol: 0.2

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of Yukon Kale Potato Salad.

 

Vegan Yukon Kale Potato Salad on a bed of arugula with coconut bacon on top.

Vegan Yukon Kale Potato salad on white plate with vegan coconut bacon on top.

Yukon Kale Potato Salad-Sweet golden potatoes and chopped kale tossed together in a creamy dressing, garnished with a sprinkling of coconut bacon. A delicious twist to a traditional summer side for the vegetarians or vegans in the crowd.

Salads, Sides, vegan, Vegetarian coconut bacon, gatherings, potato salad, potatoes, salads

About Celeste

Reader Interactions

Comments

  1. Courtney says

    April 13, 2016 at 4:20 am

    This looks so perfect and yummy!

    Reply
    • Celeste says

      April 13, 2016 at 12:09 pm

      Thanks Courtney, enjoy!

      Reply
  2. Kim says

    April 13, 2016 at 8:01 am

    What a unique take on potato salad! I can’t wait for the warm weather to find us! We are running a new link party – You Link It, We Make It! Every week, the hosts feature and make a recipe from those linked up. If you’d like, we’d love to have you link up with us! http://tinyurl.com/h22otpq

    Reply
    • Celeste says

      April 13, 2016 at 12:08 pm

      Thanks Kim. I checked out your new link party and left a link. I think it’s a nice twist on link parties.

      Reply
  3. Mary - The Boondocks Blog says

    April 14, 2016 at 8:36 am

    You have such exotic ingredients in your recipes. What is coconut bacon? I love this stuff. Can’t wait to move to the US to try all of these. All we have here is too much olive oil! Your photography is exceptional Celeste!

    Reply
    • Celeste says

      April 14, 2016 at 11:25 am

      Thank you so much Mary. Coconut bacon is a sub for real bacon for vegans. It’s coconut chips tossed in seasonings and a bit of sauce that has some liquid smoke to give it a smokey flavor. It is so good and I love having handfuls with almonds or cashews for a snack sometimes. I hope you have a chance to try soon.

      Reply
  4. Nikki Frank-Hamilton says

    April 18, 2016 at 10:02 am

    I love this idea, of serving the potato salad on a bed of greens, that arugula with give it a bit of peppery flavor! I’ve always used either white or red potatoes for this salad, but these yukon give it such a rich look and I bet the flavor it awesome! I’m going to try this, soon!

    ★★★★★

    Reply
    • Celeste says

      April 18, 2016 at 6:11 pm

      The yukon potatoes gies it a creamy, butter taste. Sometimes I like to put potato and pasta salad side by side ona bed of greens. So delicious.

      Reply
  5. Heather @MySweetMission.net says

    April 18, 2016 at 7:39 pm

    Hi Celeste. Your Yukon Kale Potato Salad looks and sounds amazing! So, it’s one of my #FavoritePosts from last week’s Creative Muster Party! Congratulations – it’s been shared on all my social medias for my followers to enjoy too! Thanks for linking it up and hope to see you tomorrow night at 6pm. ~Heather

    ★★★★★

    Reply
    • Celeste says

      April 19, 2016 at 3:58 pm

      Thanks so much Heather, I really appreciate you featuring my Yukon Kale Potato Salad.
      Thanks for hosting the party.

      Reply
  6. Heather McClees says

    April 19, 2016 at 1:44 pm

    This looks absolutely INCREDIBLE! Yukon gold potatoes are my favorite potatoes (they are right in alignment with my love for sweet potatoes!), and I usually have them warm. I’ll have to try this for summer. Thank you for the great recipe, and I just love your blog!

    ★★★★★

    Reply
    • Celeste says

      April 19, 2016 at 4:34 pm

      Heather thank you so much for leaving me such a kind comment. I certianly hope you enjoy this salad as much as me and my family.

      Reply
  7. Easy Peasy Life Matters says

    April 20, 2016 at 4:32 pm

    Oh. My. Goodness. This sounds soooo delicious!! I have a real soft spot for any potato salad. Thank you so much for sharing on the Healthy Living Link Party! We will be featuring your recipe tonight so don’t forget to drop by and grab your “featured” button! Have a wonderful day 🙂

    Reply
  8. Ashleigh says

    April 21, 2016 at 8:31 pm

    Thank you for sharing this on Peace, Love, Link up! This recipe caught my eye not only for looking delish, but for being vegan as well. One of the problems I run into when trying a vegan lifestyle is lack of varity. This post has my mind spinning with possibilities!

    This will be featured on my next link-up on Friday the 22nd. Stop by and check it out and share any new projects you are working on : )

    ★★★★★

    Reply

Trackbacks

  1. 10 Meatless Recipes Perfect For Summer Gatherings - The Whole Serving says:
    May 24, 2018 at 10:29 am

    […] […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Celeste

Hello and welcome!
I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving.
Learn More

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
Vegan Queso with Spiced Tortilla Chips

Archives

DISCLAMER

This website is for informational and entertainment purposes only. I am not a trained medical professional or nutritionist. I'm only sharing what has worked for me. Always check with a healthcare professional before making any changes to your diet or exercise program.

AFFILIATE LINK DISCLOSURE

This site contains affiliate links. If you purchase through one of the links, The Whole Serving receives a small percentage of the sale. Thank you for your support!

Footer

Information

  • About Celeste
  • Contact
  • Privacy Policy and Disclosure

FREE Detox Guide

3-Day Detox Guide

Connect

Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a no flesh eating vegetarian who loves to run, cook and eat good wholesome food, living a healthy lifestyle has always been important to me. Read More…

  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 The Whole Serving on the Cravings Pro Theme