Pecan pie is one of my favorites, but I was never comfortable making it. The filling would either be runny or too crunchy (I've always said my favorite part was the gooey center). I've also played with various substitutions for corn syrup, but you can just use all corn syrup for this (golden syrup is cane sugar syrup). Additionally, Feel free to up the pecans to 1.5 cups if you want and/or use whole pecans.
I'm the biggest carnivore you'd ever "meat", but have been trying to improve my diet as I get older. Part of that is going vegan 20 out of 21 meals a week (I give myself one cheat meal and go all out).
Note - cooking time is mostly the beans soaking overnight
This isn't a potato salad that most folks would like, but if you're looking for the creamy, slightly-sweet potato salad that you find in the delis of New Jersey (probably New York too), this is pretty close.
Like any other potato salad, you can feel free to add celery, hard boiled eggs, paprika, etc.