Food For Thought

RecipEASY: Chived Bean and Potato Salad

RecipEASY: Chived Bean and Potato Salad

Kayla Sheely , 04/22/2016

Whether you are looking to adopt a nutrient-dense, plant-based diet or are just trying to find healthier alternatives to some of your favorite dishes, we have great recipes on our site to suit your tastes!

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This week’s featured recipe is...

Chived Bean and Potato Salad

This recipe just smells like spring. It’s a perfect option to take to a picnic or BBQ that your guests are sure to love!

You’ll need: Yukon gold potatoes, pinto beans, adzuki beans, shredded carrots, green pepper, red pepper, celery, chives, Dijon mustard, no-salt seasoning, dried parsley, apple cider vinegar, cauliflower, raw cashews, and lemon juice. Paprika and dill weed are optional. Find the full measurements here.

The first thing you want to do is cut up your potatoes and boil them for 10 minutes. We had to keep an eye on ours because the water kept boiling over. When the potatoes are tender, drain them and let them cool.

While we were waiting for the potatoes to cook and then cool, we worked on our healthy mayonnaise (which had no actual mayo in it!). We tossed a little mustard, apple cider vinegar, no-salt seasoning, cauliflower, cashews, and water in a blender and blended until smooth.

Setting the healthy mayo aside, we took the cooled potatoes and mixed them in a large bowl with the beans, carrots, peppers, celery, chives, remaining mustard, no-salt seasoning, and parsley. When we had an even mix, we stirred in the mayonnaise, trying to evenly coat the salad. We opted to skip the dill weed, but did add the paprika.

We served it warm, but you could chill it before serving, depending on your taste.

This healthy potato salad was a hit! I don’t even like potato salad, but I went back for seconds. Try this healthy recipe for yourself and let us know what you think in the comments!

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