Preheat oven to 400 degrees.

Line a baking sheet with foil or parchment paper and place whole baby potatoes on the pan.  Drizzle with oil and toss to coat. Sprinkle with a little salt.

Roast for 40-45 minutes or until super fork tender.

While those cook, Place a large skillet on the stove top over medium heat and cook bacon until crispy. Remove from pan, chop and set aside.

In a bowl combine mayonnaise, garlic powder, lemon juice, coconut aminos, dijon mustard, nutritional yeast, salt, pepper, and anchovy paste. Whisk together until evenly combined.

Once potatoes are cooked, remove from oven and let them cool a bit so you can handle them.  Cut each one into quarters (or whatever bite size piece you like). Add them to a large bowl.

Add “caesar” mayo dressing to those potatoes and stir with a spatula to coat.  Then take either a fork or potato masher to just mash it up a little bit. I like mine chunky but crushing up a few times helps keep it super creamy!

Add in bacon and parsley and stir to coat then season with salt and pepper to taste.

**** Great to make ahead!  If you make it one day and eat it later, squeeze a little fresh lemon on it and stir before you eat it!