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 Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount 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.