The original version seemed a little bland so we added more salt and dijon mustard until we liked the flavor profile. We added so much dijon mustard that we considered changing the name of this recipe to “Dijon mustard potato salad”. Also, we didn’t have access to chives like the original recipe called for and just substituted them with green onions and I think it turned out great !
This recipe came from PETA’s Vegan College Cookbook.
I wasn’t paid in any form to mention this recipe or the cookbook.
I’ve never fixed a potato salad before that was supposed to be served warm but this looked too good to pass up !
If you love bacon, you’re gonna love this potato salad ! There’s bacon grease in the dressing and chopped up bacon gets mixed into the salad as well. I loved getting some tanginess from the apple cider vinegar in the dressing and even though the halved potatoes weren’t all equal sizes, the suggested cook time allowed each piece to get cooked all the way through. I ate this as a side dish with the BBQ Oven-Baked Ribs and they were awesome together.
If you’d like the recipe for this potato salad, click here.
I wasn’t paid in any form to promote a recipe from delish.