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Recipes - Vegan Potato Salad

Recipe Name

Vegan Potato Salad

Submitted by

rennypher

Recipe Description

A take on the traditional potato salad but with a tangy hummus instead of the calorie intense mayo and eggs.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	20	Ready In (minutes)	35

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Ingredients
Amt.	Measure	Ingredient



5	medium (2-1/4" to 3-1/4" dia.)	potatoes (skinned)
1/2	medium (2-1/2" dia)	Onion, chopped
1	stalk, large (11"-12" long)	celery (diced)
3	tablespoons	dill weed
2	tablespoons	parsley, chopped
1 1/2	cups	chickpeas (15oz can) (drained)
2	tablespoons	lemon juice
3	teaspoons	Braggs Liquid Aminos
2	tablespoons	Prepared Dijon mustard
2	tablespoons	apple cider vinegar
1/8	cup	Organic Almond Milk, unsweetened
1	teaspoon	salt, to taste
1/2	teaspoon	pepper, to taste

Steps

Sequence	Step

1	Peel and dice potatoes into 1-1 1/2" cubes.
2	Boil potatoes 15 minutes just before they are fork tender.
3	Drain the potatoes and set aside while preparing the dressing.
4	To a blender or food processor add the chickpeas, lemon juice, Braggs, Dijon mustard, apple cider vinegar and almond milk. Bend until smooth.
5	Dice the celery and onions and add to the potato bowl. Chop the fresh herbs and add them along with the chickpea "mayo" to the bowl.
6	Toss the ingredients gently adding salt and pepper to taste. Enjoy warm or chill for 1-2 hours for cold salad. Garnish with left over herbs and capers if desired.

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