Monday, May 29, 2017
Low Fat Vegan 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
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