A warm potato salad with tender, fragrant corned beans makes a lovely winter side dish. Naturally vegan and gluten free, perfect with cabbage for a vegetarian meal.
This spice bag (<-affiliate) is the most important element of the recipe. It will save you hours of picking out peppercorns or throwing away a perfectly good pot of beans.
I’m not usually one to add bacon to anything, and have been known to order dishes sans bacon. However, bacon pieces would make an excellent addition to this warm potato salad.
I used navy beans for these corned beans, but you could use cannellini or great northern beans as well. Heck, even pinto. Try corned beans with any beans you like, but I’ve found I like white beans best with potatoes. If you don’t have apple cider vinegar, white wine vinegar will do but I much prefer the lightness of champagne vinegar. Both add a bit of sweetness to the pungent mustard.