Vegan Potato Salad with Mustard White Bean Dressing/Dip

I hope you liked the look of the strawberry sauce I posted yesterday!  Today I’m back with another great vegan twist on a classic summer cookout dish–potato salad.  Many times potato salad is loaded up with mayonnaise in a thick creamy sauce.  Besides it not being vegan-friendly, the usual version you see here at cookouts and pot-luck parties can also be a breeding ground for bacteria when it gets left out in the hot sun all day.  Now that I have this version, I am happy to have a tasty way to eat my spuds in the summer time and still feel good about it!

A month or two back I made a version of this dressing to use just as a dip.  The beautiful thing about hummus and other bean-based dips is that you can pretty much come up with any flavor combination you want depending upon your mood or what you have on hand.  Though we really enjoyed it to dip veggies and crackers, I also thought it would work great in a potato salad.

People sometimes think you can’t have anything creamy and rich if you cut out things like milk, eggs and cheese.  White beans are an excellent ingredient to use in any kind of dip or dressing that you want to get some of that thicker, creamy texture into.  I love my chickpeas, but seem to always get a smoother dip when I use white beans like cannelini or northern beans.

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Potato Salad with Mustard White Bean Dressing/Dip

  • 2 pounds fingerling or other waxy potatoes, roughly chopped
  • 1 1/2 cups cooked white beans (navy or cannelini are great)
  • 2 tablespoons tahini
  • 2 tablespoons dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon mustard seed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon sea salt
  • handful chopped green onions or chives

Place your chopped potatoes in a large stockpot and fill with cold water.  Bring to a boil, then reduce heat and simmer for 25 minutes or until cooked through.  Test with a fork to make sure they are cooked, but you do not want them too soft or they will fall apart in your salad.  Drain and rinse with cold water.

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Place all of the rest of the ingredients into a food processor.  Blend on high, scraping the sides once or twice as needed, until smooth and all of the ingredients are incorporated together.

Mix this with your cooked potatoes and top with the chopped green onion.  This is super easy to make, so it’s a great option to bring to a party.  Plus many people probably won’t even realize it’s totally vegan and healthy!

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The remainder of the meal included some sauteed Swish chard and summer squash with onion, lemon and fresh herbs.  You could also serve with a side of grilled veggies or pile up your plate with any other vegan fixings at your cookout!

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Author: plantstoplanks

Personal trainer, nutrition and wellness consultant, plant-based cook, avid runner and book-lover. :)

2 thoughts

  1. I just made this potato salad! I thought I had Dijon but I was wrong- only whole grain brown mustard. I went ahead with it and it has a bit too strong of a mustard “bite”. I like it ok but I think it will be way better with Dijon.

    Liked by 1 person

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