- 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)
- 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.
- 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)
- 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