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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
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1/2 CUP VEGAN MAYO
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2 TBLSP. MUSTARD
1/2 TSP . GRAIN MUSTARD
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2 TBLSP. HONEY
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1/2 CUP ONION
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2 SPIRGS GREEN ONION FOR DECOR
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2 SLICES TURKEY BACON
1. CHOP AND PREPARE ALL INGREDIENTS
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2. PUT THE POTATOES TO BOIL AT MEDIUM HIGH HEAT . ADD SALT TO TASTE .
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3. MIX MAYO, MUSTARDS, HONEY AND SET ASIDE
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4. SAUTEE ONIONS AND BACON UNTIL GOLDEN BROWN . USING COCONUT OIL OR SPRAY .
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5. THEN MIX THE ONION AND BACON WITH THE MAYO MIXTURE .
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6. WHEN POTATOES ARE COOKED ; DRAIN AND MIX WITH THE MAYO MIXTURE.
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ENJOY ;)
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