Creamy Potato Salad
This potato salad is my version of traditional potato salad with mayo and eggs. The dressing is made with a combination of cashews and seeds, lemon juice, vinegar and dill and in place of the eggs, I’ve added kidney beans which, unlike the egg, is high in fiber, has no cholesterol, and a great source of protein at 27.3% compared to eggs measly 12.6%.
Original recipe is from Whole Food Goodness but revised recipe is in Whole Food American Favorites
3 lbs red potatoes, scrubbed and cut into
bite size pieces
Juice of two lemons
1 Tbsp apple cider vinegar
2/3 cup water
1/4 cup raw cashew pieces
1/4 cup raw sunflower seeds
1/4 cup sesame seeds
1 t mustard powder
1 tsp Real Salt or sea salt
1 bunch green onions, including some of the green
2 cups sliced celery
2 cans kidney beans, drained
1/4 cup chopped fresh dill
Cook potato chunks in boiling water to cover until tender. Drain well and rinse with cold water to stop cooking. Set aside to continue to cool.
Blend lemon juice through salt in a *strong blender on high until smooth.
When potatoes are cool, toss in onions, celery, beans, and dill. Add dressing and mix well. Chill and serve. Yields 10 cups.
*If you don’t have a strong blender such as a VitaMix or Blendtec, soak the nuts and seeds in the liquid ingredients for a few hours to soften and ease blending.