Vegan Potato Salad

This healthy vegan potato salad was made without mayo, yet it's creamy, satisfying, delicious, and comforting! It can be enjoyed during the grilling season in summer, or as a traditional side dish on Christmas Eve. The recipe is plant-based (dairy-free, egg-free), oil-free, protein-rich, light, guilt-free, and very easy to make!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1You can watch the video in the post for visual instructions.
2. 2Peel 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. 3Add 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. 4In a large bowl, combine the cooled potatoes, chopped peppers, onion, and dill pickles. Pour over the dressing and stir to combine.
5. 5Taste and add more salt/pepper/vinegar if needed. I added 1/2 sea salt in addition.
6. 6Garnish 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.