4 large Russett potatoes, cleaned, cut into large chunks, and boiled until just soft
1/2 cup Bacuns (meat-free bacon bits)
1 cup pitted, sliced black olives
2 cups diced celery
1/4 cup balsamic vinaigrette
3/4 cup Veganaise (or other nondairy mayo)
1/4 cup spicy brown mustard
1/2 tsp. sea salt
1 tsp. ground black pepper
1 cup diced red onion
• Clean, cut, and cook the potatoes (with skins on) until just soft.
• Drain and chill.
• When the potatoes are thoroughly chilled, mix with all other ingredients and enjoy!
