Plant Based Potato Salad Food

PLANT-BASED POTATO SALAD

Steps:

• Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
• 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.
• 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.
• Chill for at least 30 minutes before serving.

MY MAMA'S POTATO SALAD RECIPE

Steps:

• Place the potatoes in a large pot and add cold water to cover. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until just tender, 8-10 minutes. Drain the potatoes in a colander and rinse them under cold water until cool.
• In a blender, combine the silken tofu, yellow mustard, Dijon mustard, garlic, lemon juice, and salt. Blend until smooth and creamy.
• Transfer the mixture to a large bowl, add the relish, and stir well to combine. Add the celery, onion, and potatoes and toss gently to combine. Season with salt and pepper to taste.
• Cover and chill for 1 hour. Taste and adjust seasoning before serving.
• Store the salad in an airtight container in the refrigerator for up to 1 week.