Vegan and Gluten Potato Salad with Black Olives

The radiator was cranking. With the apartment at an appropriate level of toasty, potato salad, normally not a winter food, made sense. The recipe below is vegan, gluten free and straight forward. In this version we used a moderately spicy, thick Polish mustard called Vavel Sarepska. The black olives provide salt and a welcome texture contrast. Substitute in whatever mustard you like, just consider your preferred level of acidity and spice.

Mustard Potato Salad with Black Olives Recipe (Vegan, Gluten Free)
Servings: 4-ish
Prep Time: 40 minutes

Ingredients
5 or 6 / ~ 1 pd, medium red potatoes, chopped into small cubes, skin on, boiled
½ onion, chopped
handful black olives
1 t celery seed
3 T mustard
2 t honey
1 T garlic
1 t paprika
1 t cayenne pepper
Salt to taste
Pepper to taste

Method

Bring a pot of water to a boil. Once boiling, toss in your potato cubes. Boil until tender (around 10-15 minutes). Drain and then add the cooked potatoes to a mixing bowl. Throwing in all ingredients and mix thoroughly. This potato salad is oddly good hot. If you prefer chilled, put in fridge for at least 3 hours. It goes great with southern food such as the aforementioned hoppin john and meats like kielbasy.