Luann's Amazing Baked Potato Salad

Recipe by LuAnn Bermeo, author of Amazing Meals 1 and 2. For information, find Amazing Meals on Facebook or email: luann6@msn.com

Makes 1 (13x9-inch) baking dish

INGREDIENTS:
8 (about 4 pounds) Yukon Gold potatoes, scrubbed, and cut into ½-¾-inch cubes (no need to peel the potatoes)
1 5¾ oz jar salad olives (pimiento-stuffed green olives), drained and halved crosswise
½ medium sweet onion, chopped
1/3 cup Bac-Os Chips or 3 vegan hot dogs, sliced (optional)

SAUCE:
3½ cups water
¾ cup raw almonds or cashews, rinsed
¼ cup cornstarch
3 Tbsp nutritional yeast flakes
3 Tbsp ume plum vinegar
1 tsp salt
1 tsp lemon juice
¾ tsp paprika
½ tsp onion powder
¼ tsp turmeric
1/8 tsp black pepper
1½ cups vegan mayonnaise
Paprika

 

Preheat the oven to 350°F. Combine the first four ingredients in a 13x9-inch non-aluminum baking dish, spreading into an even layer, then set aside. Blend all of the sauce ingredients in high-powered blender until completely smooth. Pour sauce over the potato mixture. Cover the baking dish tightly, then bake for 1 hour and 45 minutes, or until the potatoes are fork tender. (After 1 hour, check at 15 minute intervals, always replacing the cover). If desired, sprinkle with paprika. Serve hot, warm, room temperature or chilled. Refrigerate leftovers.

Estimated times for slow cooker set on LOW: 6-10 hours or on HIGH: 4-6 hours

 

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