Oil Free Potato Salad

Ingredients:

5 pounds of potatoes.  (I used the little fingerlings, and I left the skin on)
Celery (I used 4 stalks), but it's however much you like
1 onion
Parsley (I didn't have any)
2 cans great northern beans (undrained)
2 Tbls Dijon mustard
1 Tbls lemon juice (fresh or bottled)
4 Tbls vinegar (I used rice)
2 tsp sea salt (or to taste if you are trying to get away from salt)
Paprika (Didn't have any)  I need to go shopping!  LOL


Instructions:

Cook potatoes for 30 minutes or until fork tender, but don't let them over cook!

Put them in the fridge until they are completely cool.

In a blender add beans, mustard, lemon juice, vinegar and salt.  Blend until creamy.

In a large bowl, combine potatoes and sauce.  I also added some dried dill.

Chill for 20 minute

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