I had to find a new base for my potato salad because I don’t like some of the commercially available mayonnaise substitutes. I’m quite happy with the outcome!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- If you use dried beans, soak them overnight and then pressure cook them for 30 minutes.