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Mustard Potato Salad with Black Olives Recipe (Vegan, Gluten Free)

Vegan and Gluten Potato Salad with Black Olives

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.

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2 comments on “Mustard Potato Salad with Black Olives Recipe (Vegan, Gluten Free)

  1. Now, that potato salad was grrrrrreat! Délice, really and super easy! Thank you.

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