Tangy Potato Salad

You will never believe that the base of the sauce in this potato salad is made from white beans! Not only are white beans a legume packed with fiber and protein, they can also be blended into a velvety sauce mimicking mayo or cream. Pair it with cider vinegar, garlic, and sea salt and you've got a winning combo for a delicious picnic-perfect potato salad.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400F and line a baking sheet with parchment paper.

Step 2

Spread the quartered red potatoes on the prepared baking sheet with a pinch of salt and pepper, and roast for ~25 minutes or until slightly crispy.

Step 3

While the potatoes roast, make the dressing: In a countertop blender, combine the beans, Dijon mustard, cider vinegar, sea salt, and garlic powder. Blend until combined, then taste and adjust the seasonings as needed.

Step 4

Allow the potatoes to cool, then combine them in a bowl with the dressiing and the remaining ingredients. Enjoy immediately or cover and refrigerate for up to 3 days.