Plant-Based Potato Salad

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!

Step: 1

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

Step: 2

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.

Step: 3

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.

Step: 4

Chill for at least 30 minutes before serving.

Per Serving: 172 calories; protein 6.4g; carbohydrates 26.5g; fat 5.4g; sodium 238.1mg.

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