This recipe is plant-based (dairy-free, egg-free), oil-free (no mayo), healthy, protein-rich, light, and very easy to make!
5 from 2 votes
Duration30 minutesmins
Cook Time10 minutesmins
Prep Time20 minutesmins
Servings4
Ingredients
Potato Salad
2poundswaxy potatoes cut into 1-inch cubes(900g)
1green pepperchopped
1/2red bell pepperchopped
1medium sized oniondiced
3/4cupdill pickleschopped
Optional: olives, silver-skin onions
Dressing
1canwhite beans * (15oz)rinsed and drained
2/3cupplant-based milk(160ml)
1/4cuphulled hemp seedsor 1/3 cup of soaked cashews
3garlic cloves
1/2-1tbspDijon mustard
1tbsplime juice or lemon juice
1tbspwhite vinegar or apple cider vinegar
1/2tspsea salt+ more to taste
black pepper to taste
fresh dill to taste
Instructions
Peel and chop potatoes. You can leave the peel on for more texture if you prefer. Add potatoes to a medium/large saucepan and cover with water and some salt. Bring to a boil and then lower the heat to a simmer. Cook for about 10 minutes or until potatoes are fork tender (but not mushy!), then drain and set aside.
Add cannellini beans, plant-based milk, hemp seeds (or soaked cashews), garlic cloves, mustard, lime juice, vinegar, and 1/2 tsp sea salt to a blender. Blend on high speed and scrape down the sides if needed until the dressing is completely smooth and creamy. Set aside.
In a large bowl, combine the cooled potatoes, chopped peppers, onion, and dill pickles. Pour over the dressing and stir to combine.
Taste and add more salt, pepper, or vinegar if needed. I added 1/2 sea salt in addition.
Garnish with fresh herbs of choice and serve at room temperature or cold. Enjoy! It actually tastes best after 24 hours! Store leftovers in the fridge for up to five days.
White beans: You can use any kind of white bean, e.g. Cannellini beans, Navy beans, or Great Northern beans. Use canned beans or cook them from dry.