Name: Plant-Based Potato Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Great northern beans, rinsed and drained - 1 cup; Russet potatoes, peeled and diced - 2 medium; Avocado, diced - 1 medium; Prepared yellow mustard - 2 tablespoons; Nutritional yeast - 1 tablespoon; Lemon juice - 1 teaspoon; Coarse salt - ½ teaspoon; Celery, cut into 1/4-inch slices - 2 stalks; Chopped onion - ⅓ cup

Ingredients for - Plant-Based Potato Salad

1. Great northern beans, rinsed and drained 1 cup

2. Russet potatoes, peeled and diced 2 medium

3. Avocado, diced 1 medium

4. Prepared yellow mustard 2 tablespoons

5. Nutritional yeast 1 tablespoon

6. Lemon juice 1 teaspoon

7. Coarse salt ½ teaspoon

8. Celery, cut into 1/4-inch slices 2 stalks

9. Chopped onion ⅓ cup

How to cook deliciously - Plant-Based Potato Salad

1 . Stage

Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Chill for at least 30 minutes before serving.