VEGAN - Potato Salad

A smooth and creamy Vegan Potato Salad. The secret is in the sauce! Servings: 8 Ingredients:
  • 6 red potatoes scrubbed clean
  • 2 ribs celery finely chopped
  • 1/4 red onion finely chopped
  • 1/4 red bell pepper finely chopped
  • 2 Tbsp. dill pickle relish
  • 1 can cannellini beans 15oz
  • 3 Tbsp. lemon Juice
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. tahini
  • 1 Tbsp. dijon mustard
  • 1 Tbsp. dill pickle juice
  • 1 tsp brown sugar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground pepper
  • 1/2 tsp. celery seed
  • 1/4 tsp. onion powder
  • 1/4 tsp. salt
  1. Wash and scrub 6 medium-sized red potatoes and cube into large chunks.
  2. Add the potatoes to a large pan and cover with water. Boil until just fork tender - 5-10 minutes.
  3. Remove potatoes, drain, and set aside in refrigerator to cool while preparing salad and dressing.
  4. Finely chop onion, red bell pepper, and celery and add to a large bowl. Stir in relish and mix thoroughly.
  5. For the dressing, empty the can of beans (including the juice) into your blender and add all the remaining dressing ingredients. Blend on high until smooth.
  6. Carefully mix the cooled potatoes with the salad ingredients and then fold in at least 1 cup of the dressing. Mix carefully.
  7. Garnish with a dusting of paprika if desired.
  8. Chill for at least 30 minutes and serve.
Note: The dressing makes about 2 cups. I would start with 1 cup of the dressing and add more if necessary. Use the remainder as a salad dressing or mayo substitute.

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