Plant-Based Potato Salad

Ingredients

• cup great northern beans, rinsed and drained
• medium russet potatoes, peeled and diced
• medium avocado, diced
• tablespoon sprepared yellow mustard
• tablespoon nutritional yeast
• teaspoon lemon juice
• 1/2 teaspoon coarse salt
• stalk scelery, cut into 1/4-inch slice s
• 1/3 cup chopped onion

Instructions

1. Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
2. At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium low and simmer until fork tender but not mushy, about 12 minutes. Drain.
3. Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.
4. Chill for at least 30 minutes before serving.

Tips

If you use dried beans, soak them overnight and then pressure cook them for 30 minutes.