Last weekend Michael was a groomsman in a college friend’s wedding. That meant a trip to Lake Tahoe! I went there for the first time in March for his sister’s wedding and instantly fell in love with the area. We are already trying to plan a camping trip back there soon. The day before the wedding they had a BBQ at park right on the lake and requested everyone bring something to share.
|Brunt Cedar Park in North Lake|
I instantly thought German Potato Salad. My mom found the recipe in Cooking Light years ago and made it often when I was a kid. It’s WAY better than traditional potato salad. Light, but still creamy. Salty, but a little tang. However, the real recipe for German Potato Salad has bacon and uses the bacon fat to make a sauce. I still wanted it, so I decided to make a vegan version. I figured if it did not come out right, we can always just buy a veggie platter on the way to the BBQ.
I decided to use Bac-O Bits ( they are made from soy, check out my Mac and Cheese post) instead of bacon. However, I had some trouble deciding what to use instead of the bacon fat. Normally you cook the bacon, reserve the fat and use it to make a roux for the sauce. I thought about adding some olive oil instead, but the flavor would be wrong. And the more I thought about it, what is the point of making this dish healthier if I was going to load it up oil? Good fats are an important part of healthy diet, but there would be plenty of other food with adequate fat at the BBQ. No need to add more. So I decided to just skip oil all together and just use some water.
This recipe makes 15 servings.
German Potato Salad
5 lbs bag of red potatoes, washed and quartered
1 small onion, chopped
1 container of Bac-O Bits
1 cup water (add more as needed)
3 tbs flour
2/3 cup white wine vinegar
1 tbs brown mustard
4 stalks green onions, sliced
Salt and Pepper, to taste
Fill a large pot with cold water. Add the quartered potatoes and bring to a boil. Cook until the potatoes are soft enough for a fork to easily pierce.
While that cooks, saute the onions until soft (I did this was just a little water, but you can use a little oil).
Add the bacon bits and cook for a minute, just to warm them up.
Next add the water and flour. It should make a lose paste. Stir out any clumps.
Add the vinegar and mustard. Turn off the heat and set aside.
Once the potatoes are cooked, drain and return to the pot.
Add the sauce and mix well to coat every potato.
Add the sliced green onions, mix well.
Season with salt and pepper to taste.
Let this sit for at least 2 hours, overnight would be better. I actually made this two days beforehand (mainly because there was no way I could make it at the hotel) and it was prefect.
This dish is served room temperature, and it has no dairy so no need to worry about it spoiling in the sun during your BBQ.
|Veggie burger, water melon, chips, and German Potato Salad!|
Everyone liked my potato salad, the Step-Mother-of-the-Bride thanked me for bringing it!
|Beautiful weather, wonderful view of the lake in the distance.|
Congratulations Jeff and Rachel! Your wedding was beautiful and I wish you a long, happy life together!