Ma’s Potato Salad

5.0 (1 reviews)

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!

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind