This is an amazing recipe. The secret ingredient in the dressing is white beans, and it works perfectly!
- NO tofu
- NO cashews
- NO oil
- NO mayonnaise
Vegan Potato Salad
(To see the tweaks I made, scroll down to below the recipe link)
Here are the tweaks I made to the potato salad recipe (above). I added a few ingredients and changed the quantities of others.
Cook the potatoes in water to cover with 1 teaspoon low-sodium soy sauce added to the water.
6 red potatoes
2 ribs celery
1 small red onion, or green onions
1 red bell pepper
2 tablespoons dill pickle relish
Note: The dressing is best if prepared the day before (or at least a few hours), to allow the flavors to mingle so that the bean flavor doesn’t predominate.
1 15-ounce can cannellini beans
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 tablespoon tahini
4 tablespoons smoky mustard
3 drops of smoke flavor
1 tablespoon dill pickle juice
1 teaspoon dark brown sugar (Muscovado is terrific)
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon celery seed
1/2 teaspoon onion powder
1/4—1/2 cup white miso
Optional: 1/4—1/2 teaspoon cayenne pepper…if you want some heat