Ensalada de patatas vegana

Ingredientes

• 6 red potatoes (about 2 pounds)
• 2 ribs celery
• 1/4 red onion
• 1/4 red bell pepper
• 2-4 Tbs pickle relish
• 15 oz can cannellini beans
• 3 Tbs lemon juice
• 1 Tbs red wine vinegar
• 1 Tbs white miso (can sub tahini)
• 1 Tbs dijon mustard
• 1 Tbs dill pickle juice
• 1 Tbs maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp ground pepper
• 1/2 tsp celery seed
• 1/4 tsp onion powder
• 1/4 tsp salt

Preparación

1. 1

   Wash and scrub the potatoes

2. 2

   INSTANT POT: Add your steamer trivet to your IP, the potatoes, and 1 1/2 cups of water. Set to MANUAL and cook for 4 minutes. Let it naturally vent when finished.

3. 3

   STOVETOP: Add the potatoes to a large pan and cover with water. Boil until just fork tender - 5-10 minutes.

4. 4

   Remove potatoes, drain, and set aside in the refrigerator to cool while preparing salad and dressing.

5. 5

   Finely chop onion, red bell pepper, pickles, and celery and add to a large bowl. Mix thoroughly.

6. 6

   For the dressing, drain and rinse the beans and add them to your blender along with all the remaining dressing ingredients. Blend on high until smooth. Add 1 Tbs water at a time to thin if needed.

7. 7

   Chop the cooled potatoes and carefully mix them with the salad ingredients,

8. 8

   Fold in at least 1 cup of the dressing (or as much as you like). Mix carefully.

9. 9

   Chill for at least 30 minutes and serve.

10. 10

    Garnish with a dusting of paprika if desired.