Plant-Based Potato Salad

Prepared with mashed great northern beans and avocado, this plant-based potato salad is oil, dairy, and egg free.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 172 Calories

Ingredients

• 1 teaspoon lemon juice
• 1 tablespoon nutritional yeast
• 2 tablespoons prepared yellow mustard
• 1 medium avocado, diced
• 2 medium russet potatoes, peeled and diced
• 1 cup great Northern beans, rinsed and drained
• 2 stalks celery, cut into 1/4-inch slices
• 0.33333334326744 cup chopped onion
• 0.5 teaspoon coarse salt

Recipe Instructions

Step 1

Chill for at least 30 minutes before serving.

Step 2

Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.

Step 3

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.

Step 4

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.