Warm Red Potato Salad with "Bacon" Dressing
4-5 pounds small new potatoes, scrubbed
3 tablespoons salt, divided
1/2 pound vegan bacon
1 red onion, finely sliced
1/4 cup extra virgin olive oil, divided
1/8 cup apple cider vinegar
1/2 cup light brown sugar
1/8 teaspoon fresh ground pepper
1. Add potatoes and 2 tablespoons salt to large pot with enough water to cover. Boil until fork tender. Drain. Cook bacon until crisp, crumble, and set aside.
2. In the same skillet, add the onions and cook until soft, 3-5 minutes. Add 2 tablespoons extra virgin olive oil, vinegar, and sugar and cook until sugar dissolves 3-5 minutes. Add 1 teaspoon salt and pepper, or to taste. Set dressing aside.
3. Heat grill to medium heat, or turn on your broiler to high if you don't have a grill. Slice potatoes in half and toss with about 2 tablespoons extra virgin olive oil, and a pinch of salt and pepper.
4. Grill or broil until cooked through and crisp. about 3-4 minutes per side. Return potatoes to serving bowl. Add dressing, toss, and top with bacon. Serve warm or at room temperature.
Source of recipe: Here is another rendered recipe to fit the vegan lifestyle.