Plant-Based Potato Salad
Description
Prepared with mashed great northern beans and avocado, this plant-based potato salad is oil, dairy, and egg free.
Ingredients
•
1 cup great northern beans, rinsed and drained
•
2 medium russet potatoes, peeled and diced
•
1 medium avocado, diced
•
2 tablespoons prepared yellow mustard
•
1 tablespoon nutritional yeast
•
1 teaspoon lemon juice
•
1/2 teaspoon coarse salt
•
2 stalks celery, cut into 1/4-inch slices
•
1/3 cup chopped onion
Directions
1
Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
2
At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.
3
Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.
4
Chill for at least 30 minutes before serving.