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Hi everyone:
I was meaning to post this a looong time ago and I don’t have all the relevant measurements but I just eyeball it most of the time anyway. This is SO YUMMY and I made it a lot to take places so I knew I would have something to eat when I was on the diet with Lucas.This potato salad calls for potatoes cut into roughly one inch pieces (I always leave the skin on). I used to use red potatoes, I recently used yellow fingerlings and red fingerlings mixed together and it was GREAT. Toss the potato pieces with a few tbsp of olive oil and salt nad pepper. The salt and pepper are better if they are chunky, like kosher salt or freshly ground pepper but it’s fine with regular table salt and pepper as well. Then put them on a cookie sheet and roast in the oven at 400 degrees for 40 minutes. You sould be able to pretty much cover the baking sheet with potato pieces, I know you can do a few pounds of potatoes at least on one sheet (sorry for being so in-exact).
Then, combine mayonaise (dairy free): about two tablespoons, mustard: about one tbsp, vinegar: (I use apple cider vinegar) maybe 1 tsp or only a 1/2 tsp, and a tsp of honey. You don’t want to make this too watery, the more vinegar you use, the more watery it will get. You want a nice sort of mustard like consistancy. You can add more of each ingrediant to even out the consistancy if you think it’s too watery. Taste it to see if it’s what you like and add more or less of what you like. Set this aside.Brown some bacon, I’d do like five or six slices and crumble it into medium sized pieces in a bowl. Then keep one tbsp of the grease and throw in 5 or 6 spring onions/green onions chopped and sautee until they are carmelized.Add the onions to the bacon and mix. Add this whole thing to the potato mix and toss. Then at the end pour in the ‘dressing’ and toss. This is so yummy. I have recently done the recipe without the bacon and onions nad it is still fantastic. I have also made the dressing and put it onto roasted chopped chicken and then put that over brown rice or even in with spinach almost salad style. I got the recipe out of cooking light and made a few modifications from the original but it’s been a hit every time I’ve made it. Totally dairy soy and gluten free and very picnic and summer friendly but homemade and gourmet tasting at the same time! Happy eating!
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