Vegan Potato Salad

​Now THIS is what I’m talking about! Comfort food, reinterpreted as “nearly nonfat”, but it’s still super tasty. Dressing
 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.

Vegan Potato Salad
Yield: 8 servings

6 red potatoes
2 ribs celery
1 small bunch green onions
 (or a small red onion)
1 small red bell pepper
2 tablespoons dill pickle relish
1 15-ounce can low sodium cannellini beans
1 tablespoon lemon juice
3 tablespoons red wine vinegar
4 tablespoons smoky mustard
3-5 drops of smoke flavor (optional)
1 tablespoon dill pickle relish
1 teaspoon dark brown sugar
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon celery seed
1/2 teaspoon onion powder
3 tablespoons white miso
Cook the potatoes in water to cover with 1 teaspoon low-sodium soy sauce added to the water. Cook for about 5-10 minutes, until fork tender. Drain off the water and refrigerate until cool.
Chop the celery, green onions, and red bell pepper. Add the dill pickle relish; stir to mix.
Empty canned beans into a blender—juice and all—add dressing ingredients, and blend until smooth and creamy.
In a large bowl, gently mix the cooled potatoes and chopped extras. Carefully fold about 1 cup of the dressing.
Note: The dressing recipe yields about 2 cups. You can use the remaining dressing in/on other dishes, or use the entire 2 cups for a super creamy potato salad.

Chill for at least 30 minutes (overnight is much better), add more seasonings as needed (potatoes really suck up flavor!), and garnish with a dusting of paprika.

Adapted from a recipe from Brand New Vegan.