Ingredients

How to make it

  • Place mustard seeds in vinegar and let soak for at least 30 minutes. (You can leave the seeds whole or crush/grind them for more spice)
  • Dice Canadian bacon into 1/4" pieces and cook over medium heat until brown and crisp. (If using regular thick-sliced bacon, cook until crisp, drain and crumble)
  • Boil potatoes in salted water for about 20 minutes or until just tender. Drain and run under cold water until cool enough to handle. Cut into quarters or large chunks.
  • Add vinegar and mustard mixture to potatoes; season with salt and pepper and toss well. Let cool to room temperature.
  • Add bacon, olive oil, parsley, cucumber, red onion and sugar snap peas and stir to combine.
  • Season with additional salt and pepper.
  • This can be refrigerated for several hours, but is best if allowed to come to room temperature before serving.

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  • rhianna 5 years ago
    Thanks for this mayo-free recipe. I've bookmarked it to try.
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