This is a clone of a supermarket potato salad. I’ve also seen it on salad bars at actual steakhouses. I never tasted the real thing, so I don’t know how this one compares to the original. The family says it’s close.
2 lbs petite red potatoes, cut into 1/2″ dice
1 1/2 cup Vegenaise
2 tbsp non-dairy milk (or more if you like a thinner dressing)
2 tsp dijon mustard
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp freshly ground black pepper
1/4 tsp salt (or to taste)
1 tbsp parsley, chopped
2 tbsp green onions – green tops only, chopped
1/2 cup Daiya Cheddar Style shreds
1/4 cup imitation bacon bits
Cook potatoes in boiling water until just tender. (Do not overcook, or you will end up with mashed potatoes! Not that there is anything wrong with that.) Drain potatoes and set aside in a large bowl to cool.
Meanwhile, mix the dressing in a small bowl. Combine Vegenaise, milk, mustard, garlic, onion, pepper, parsley, and green onions. Fold in Daiya and bacon bits.
Pour dressing over potatoes while they are still lukewarm. Fold gently until combined. Refrigerate until ready to serve.