Traditional potato salads use a mayonnaise-based dressing. I am not fond of tofu-based or nut-based faux mayonnaise. Instead, for this dressing I pureed white kidney beans with peeled zucchini, garlic powder, Dijon mustard, and lemon zest and juice for brightness. The result is like a thin hummus that easily spreads over the salad ingredients.
It's best to make this with a waxy variety of potatoes—such as Yukon Gold or red-skinned potatoes—that stay a little firmer after cooking. Starchy russet potatoes tend to fall apart, making them best for mashed potatoes. The best way to cook the potatoes is to place them in a pot and add just enough cold water to cover (too much water makes the potatoes watery). Bring the pot to a boil, reduce heat, and gently simmer partially covered until just barely fork tender, about 6 minutes. Try not to over cook.
Because it's still Winter where I live, I chose to add dried chives and dill. Feel free to use any fresh or dried herbs you usually enjoy in potato salad. Fresh minced green onion or parsley would be delicious additions.
And, as I originally intended, the recipe also makes a wonderful pasta salad.
makes 6-8 servings
907 gm (2 lbs) Yukon Gold potatoes
1 Tablespoon rice or apple cider vinegar
2 stalks celery, sliced
1 red pepper, diced or cut in 2.5 cm (1 in) strips
10 sun-dried tomato halves
1 Tablespoon dried chives or 2 green onions, sliced
1 Tablespoon dried dill or 1/4 cup fresh dill, minced
makes 2 cups
2 cups cooked or 1 can white kidney beans, divided
1 cup peeled and diced zucchini
zest of 1 lemon
juice of half a lemon
1 Tablespoon Dijon mustard
1 Tablespoon nutritional yeast (optional)
1/2 teaspoon garlic powder or 1 clove garlic
Add the dressing, dried (or fresh) herbs, and remaining beans to the mixing bowl and combine.
To your health and happiness,
Beans and Rice