PLANT-BASED POTATO SALAD

Plant-Based Potato Salad image

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

Ingredients

1 cup great northern beans, rinsed and drained
2 medium russet potatoes, peeled and diced
1 medium avocado, diced
2 tablespoons prepared yellow mustard
1 tablespoon nutritional yeast
1 teaspoon lemon juice
½ teaspoon coarse salt
2 stalks celery, cut into 1/4-inch slices
⅓ cup chopped onion

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