Creamy Potato Salad

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  • 1 Can Cannellini Beans Drained and Rinsed
  • 8-10 Yukon Gold Potatoes Cubed
  • 3 Green Onions Sliced Thin
  • 3 Celery Stalks Slices Thin
  • 1-2 Tsp Celery Seed
  • 1-2 Tsp Yellow Mustard
  • 3 Tbsp White Wine Vinegar
  • 1 Tsp Lemon Juice
  • ½ Tsp Dijon Mustard
  • 1 Tsp Sea Salt (more if you like it saltier)


  1. Place cubed potatoes in a large pot with water and bring to a boil then turn down to a simmer half covered until they are tender but not falling apart (about 20 minutes). Drain the water in a colander and place in fridge to cool.
  2. Place drained and rinsed cannellini beans in a food processor with the white wine vinegar, Dijon mustard, lemon juice and salt. Blend until creamy and add water as needed to gain desired level of consistency. (this is a great oil free, plant- based mayo that can be used for sandwiches and salads)
  3. When potatoes are cooled add sliced green onion, celery, celery seed, yellow mustard and the blended mayo and gently mix with a large spoon.

Serve Cold -Yields 4-5 Servings


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