6 Yukon gold potatoes
1 celery stalk
3 pieces of Yves "veggie" bacon
1 teaspoon of black mustard seed
1/4 cup of dijon mustard
2 tablespoons olive oil
salt and pepper to taste
- Fill a large pot with water and turn on heat to boil. While waiting for water to boil, clean potatoes well. Cut away any bad spots. Cut potatoes into small cubes and place in boiling water. Cook until soft but not mushy. When ready, drain and toss in large bowl and let cool. If you are in a hurry you can pop the potatoes into the fridge.
- While waiting for potatoes to cool. Fry Yves veggie "bacon" until slightly crisp. Once cooled cut into small piece. Add mustard seed to already heated pan and toast until seeds pop. Set aside. Wash, and dice celery. Chop into small bite size pieces. Once potatoes have cooled toss everything into the bowl including oil, mustard, seeds, celery and bacon and give it a good toss.
Serve with veggie burgers, or barbecued corn rolled in earth balance, chili and lime or baked kale. Enjoy -B