Ah, potato salad! You know, that creamy yellow, lumpy stuff that vaguely resembles potatoes and chopped boiled eggs? The same stuff that usually sits 3/4 full in a tub at the end of the picnic table at barbeques? Don’t worry! That is not what this is.

This potato salad has been a crowd favorite and parties time and time again. I’ve witnessed friends at parties gathered around with forks in hand, eating directly from the bowl. This dish has tricked both picky kids and die hard carnivores. When you make this dish, you might want to make a batch for the family and a batch for the party, because you will rarely come back with leftovers. It can be enjoyed both hot or cold, and if you let it sit in the refrigerator overnight, the potatoes soak up all of the deliciousness. If you have more self control than I do, I highly recommend trying it out!

Notes & Substitutions:

Pizza Stone: A cast iron skillet or a baking sheet also works. Baking sheet does not need to be preheated.
Baby Red Potatoes: 1 full bag gets me a hefty batch for a party + a small batch set aside for myself. I don’t peel my potatoes but if you don’t like skin, peel away! Quick Tip: Freeze your peels for later to make your own veggie broth!
Oil: Use your favorite cooking oil but keep in mind Olive Oil has a low smoke point. Be careful not to overheat it.
Fakin’ Bacon: Not a fan of tempeh? Use shiitake bacon or substitute with bacon bits for those non-waivering carnivores.
Mayo: Sub for your favorite regular mayo if you aren’t feeling the vegan stuff.
Cheese: I’ll save my thoughts on vegan cheese for a different time. Sub for whatever cheese you prefer, but a cheese that easily melts is going to work best.

Ingredients: See ‘A Pinch, A Dash & A Smidge’ for measuring references.

Baby Red Potatoes
Cooking Oil
1 Large Sweet Yellow Onion (finely chopped)
1 Head of Fresh Sliced Garlic (Enough to kill a vampire!)
1 Bag Shredded Cheddar Jack Cheese Blend
1 Bag Shredded Sharp Cheddar Cheese
3-4 Heaping Dollops of Vegenaise Vegan Mayo
1-2 Dollops of Honey Mustard
A Dollop of Whole Grain Mustard
¼ - ½ Package of Fakin’ Bacon Smokey Tempeh (pan fried and chopped into bits)
Sliced Green Onions (about a handful)
Salt & Pepper to taste

Instructions:

In a medium sized frying pan, heat a tad or so of oil over medium high heat. When oil is hot, add your chopped onions and garlic. Sautée until onions are clear and set aside in a large mixing bowl for later.
Cube potatoes until they are generally around the same size. Lightly coat potatoes with oil and add a dash of salt & pepper.
Place your empty pizza stone or cast iron skillet in the oven and preheat oven to 350 degrees. Once oven is ready, spread potatoes on pizza stone and bake until browned & tender.
While potatoes are baking, add onions, garlic, mayo, mustard & all but a handful of your Fakin’ Bacon bits, then mix together to make your “sauce”. Add about ½ a bag of each cheese to the bowl and mix again.
Pull out your potatoes once browned and mix in with your sauce while still hot, until they are completely coated. Hot potatoes will soak up the sauce and melt the cheese for that ooey gooey deliciousness!
Top with remainder of cheese, Fakin’ Bacon and sliced green onions. For the best flavor, let it sit in your refrigerator overnight so that the potatoes soak everything up.
Serve chilled (...but also yummy served warm as a casserole).