Plant-Based Potato Salad

Name: Plant-Based Potato Salad
Total time: 75
Yield: 6
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

Recipe by Geeksr from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

•

1 cup great northern beans, rinsed and drained
•

2 medium russet potatoes, peeled and diced
•

1 medium avocado, diced
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2 tablespoons prepared yellow mustard
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1 tablespoon nutritional yeast

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1 teaspoon lemon juice
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½ teaspoon coarse salt
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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.