Tuesday, May 26, 2015

Dairy and Gluten Free Amish Potato Salad

For those living dairy and gluten free, you know all too well how it can be when you head off to a BBQ or picnic. Will there be something I can eat? Well, here's a great recipe that you can not only eat but others will be all over it as well. And, it gets better the next day...so you can make it before party day and just relax and enjoy. 
VSM Handcrafted Designs
Gluten and Dairy Free Amish Potato Salad

Sweet and tangy, this recipe plays off the classic flavors of an Amish potato salad but omits the dairy, gluten, and egg ingredients. If you haven't had this style of potato salad it's a great way to change up the flavor and bring in a nice zing to your side dish options. It does have a savory aspect to it, like traditional potato salad, but the sweet kick is a hit with everyone at the BBQ.

You Will Need...

1/4 cup onion finely diced
2 tbsp chives (fresh is best)
2 tbsp  parsley (fresh is best)
1 tbsp spicy brown mustard
1/3 cup apple cider vinegar, (with the mother for the health benefit if you have it).
3 tbsp honey
1 tbsp salt. You can opt for less or more depending on you taste.
1tsp celery salt
1tsp pepper (black or white is fine)
1 tbsp sweet relish
2 tbsp bacon bits (or 1/4 cup chopped real bacon, and if you are a big bacon lover go ahead and make this 1/2 cup. I have to use bacon bits since I can't eat real bacon.)
3-4 tbsp ground flax seed. (This is your thickening agent and will depend on the weather how much you may need. You need the consistency to be like a thick paste before adding in the coconut milk)
2 small carrots sliced with a veggie peeler into fine strips
1 cup of full fat canned coconut milk chilled.
1.5 lb bag of small golden or red potatoes (about 3 cups worth once roughly chopped)

What to do....

1. In a large pot boil potatoes until fork tender. While potatoes boil make sure to do the next few steps.

2. In a large bowl, combine apple cider vinegar, and honey. Mix until honey is dissolved into the vinegar. Then add in the mustard and the ground flax. Again, mix together well.

3. Now add in the remaining ingredients but hold off on the coconut milk, carrots, onions, and bacon bits, mix together well and at this point your ground flax should start to thicken the mixture.

4. Add in the rest, except for the potatoes.

5. When potatoes are done, remove from boiling water and allow to rest in cold water to stop the cooking. I also put a ice on top to really help bring the temps down better and faster.  Roughly cut up the potatoes and immediately add into the dressing mixture. It's ok if they are still a little warm; it helps bring the flavors together better. Fold potatoes into the dressing. When well combined allow to cool in the refrigerator until ready to serve.

When it comes time to serve, you can always top it off with some more chopped chives, or parsley, and for the meat lovers, more bacon of course.

As for the skins on the taters...this is a total taste preference. I like the skins on still, but you can peel them before cooking if you aren't a fan. It doesn't really change the flavor, more the mouth feel of it all.