Monday, May 29, 2017

Low Fat Vegan Potato Salad

We wanted a low fat, vegan, healthy version of potato salad.

2 pounds red potatoes, cooked until sliceable soft. We used the instant pot on manual for 3 minutes with 2 cups of water).
1/2 cup fresh parsley (dill would also be good, but we have a lot of parsley at the moment)
8-10 green onions, we used leeks (they needed to be thinned in the garden)

Place in a large bowl the
sliced potatoes to desired thickness and size
chopped parsley
sliced green onions

1 can garbanzo beans, drained all but 3 TBS of the aquafaba
2 TBS Dijon mustard
2 TBS rice vinegar
2 cloves garlic
1 tsp fresh horseradish (optional)

Place all the ingredients in a high speed blender and blend until smooth.
Gently fold dressing into potato, parsley and green onions

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