Vegan Potato Salad with White Bean Mustard Mayo

Vegan Potato Salad with White Bean Mustard Mayo

(prepared by Dee and Tony Schilling)

(adapted from Veggie Inspired)

*** Dairy free, egg free, oil free, gluten free, nut free, soy free

Ingredients:

Potato Salad

  • 2 lbs small red potatoes (cut into bite size pieces)
  • ½ cup chopped dill pickles
  • ½ cup chopped celery
  • 1 red bell pepper (diced)
  • 2-3 tablespoons chopped fresh dill
  • Salt and pepper to taste

White Bean Mustard Mayo

  • 15 oz canned white beans (drained and rinsed) (Save liquid from can)
  • 2 garlic cloves
  • 2 tablespoons aquafaba (liquid from the can of beans)
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice

Instructions:

  1. Boil potatoes until fork tender, but do not overcook.
  2. Drain and sprinkle with salt and pepper (to taste)
  3. Let potatoes cool.
  4. Combine the cooled potatoes, pickles, celery, bell pepper and fresh dill in a large bowl.
  5. Place white bean mustard mayo ingredients in a food processor or blender and puree until smooth.
  6. Pour mayo dressing over the veggies (you may not need all of it). I used ¾ cup.  Mix well to coat all veggies.
  7. Enjoy immediately, or chill until ready to serve.

*** If you forget to save liquid from white beans, a few tablespoons of water can be used to thin the white bean dressing.