I’m in love with this potato salad. I got the recipe from Clean Food, Dirty Girl and altered it to make it lower fat. This is sooooo goood people! You gotta try it!
Yummy Potato Salad
8 yellow potatoes, cut into chunks (I leave the skin on, you can take it off if you want)
1 cup celery, chopped or 1 cup green pepper, chopoped
1 cup red or yellow onion, diced
1/2 cup parsley, finely chopped
1 tablespoon dried dill, chopped
1 15 oz. can great northern beans, drained and rinsed (or any white bean)
¼ cup cashews, soaked in water for at least 10 minutes
2 dates, soaked in hot water for 10 minutes (be sure to take the pit out)
2 garlic cloves, chopped
1 tablespoon yellow mustard (18g)
1/4 cup nutritional yeast (18g)
2 tablespoons apple cider vinegar
1 teaspoon sea salt (6g)
1 cup water
Add the chunked up potatoes to a large pot and completely cover them with water by 1 or 2 inches. Place a lid on the pot at an angle and cook for 15-20 minutes or until you can pierce them with a fork.
Drain the potatoes and set them aside to cool.
Make the dressing by draining and rinsing the cashews and placing them into the blender along with the rest of the dressing ingredients (dates – make sure to drain the water and remove the pit before adding the dates to the blender – beans, garlic, mustard, nutritional yeast, salt, apple cider vinegar, and water). Blend until totally creamy and smooth, about a minute. Set aside for now.
Place cooled potatoes in a large mixing bowl and add the celery, onion, parsley, dill, and all of the dressing.
Gently stir until everything is combined and add salt and pepper to taste.