Vegan Potato Salad

Step 1

You can watch the video in the post for visual instructions.

Step 2

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.

Step 3

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.

Step 4

In a large bowl, combine the cooled potatoes, chopped peppers, onion, and dill pickles. Pour over the dressing and stir to combine.

Step 5

Taste and add more salt/pepper/vinegar if needed. I added 1/2 sea salt in addition.

Step 6

Garnish with fresh herbs of choice and serve at room temperature or cold. Enjoy! It tastes actually best after 24 hours! Store leftovers in the fridge for up to 5 days.