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HONEY MUSTARD

     POTATOES

 serves  4-6
kosher style | gluten free

These potatoes are great either cold or warm and are a great variation to the classic potato salad . A quick side dish for busy weeknights. You can adapt it to vegan by simply not adding the turkey bacon or making it vegetarian by adding veggie bacon . 

INGREDIENTS 

INSTRUCTIONS 

4                              MEDIUM POTATOES 

1/2  CUP                VEGAN MAYO 

2 TBLSP.                 MUSTARD

 

1/2  TSP .                 GRAIN MUSTARD 

2  TBLSP.                 HONEY 

1/2 CUP                   ONION 

2 SPIRGS                GREEN ONION FOR DECOR

2  SLICES                TURKEY BACON 

1. CHOP AND PREPARE ALL INGREDIENTS 

2. PUT THE POTATOES TO BOIL AT MEDIUM HIGH HEAT . ADD SALT TO TASTE . 

3. MIX MAYO, MUSTARDS, HONEY AND SET ASIDE 

4. SAUTEE ONIONS AND BACON UNTIL GOLDEN BROWN . USING COCONUT OIL OR SPRAY .  

5. THEN MIX THE ONION AND BACON WITH THE MAYO MIXTURE . 

6. WHEN POTATOES ARE COOKED ; DRAIN AND MIX WITH THE MAYO MIXTURE. 

ENJOY ;)