Ensalada de patata vegana

Ingredientes

• 2 pounds waxy potatoes (cut into 1-inch cubes)
• 1 green pepper (chopped)
• 1/2 red bell pepper (chopped)
• 1 medium onion (diced)
• 3/4 cup chopped dill pickles
• Optional: olives, silver-skin onions
• 1 (15 oz) can white beans (rinsed and drained (see notes))
• 2/3 cup plant-based milk
• 1/4 cup hulled hemp seeds (or 1/3 cup of soaked cashews (see notes))
• 3 garlic cloves
• 1/2-1 tbsp dijon mustard
• 1 tbsp lime juice (or lemon juice)
• 1 tbsp white vinegar (or apple cider vinegar)
• 1/2 tsp sea salt (+ more to taste)
• black pepper (to taste)
• fresh dill (to taste)

Preparación

1. 1

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

2. 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.

3. 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.

4. 4

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

5. 5

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

6. 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.