Plant Based Potato Salad Food
PLANT-BASED POTATO SALAD
I'm not a fan of some of the available mayonnaise replacements out there, so I had to come up with a new base for my potato salad. I'm real pleased with the results!
Provided by Geeksr
Time 1h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 26.5 g, Fat 5.4 g, Fiber 6.8 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 238.1 mg, Sugar 1.4 g
MY MAMA'S POTATO SALAD RECIPE
When I was a kid, I would only eat my mom and grandmother's potato salad - I refused to eat potato salad from the grocery store. This vegan potato salad recipe is my favorite, try it and find out why!
Categories Salads & Side Dishes/">Salads & Side Dishes
Time 1h15m
Number Of Ingredients 12
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.
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