Potato Salad

3 – 4 cups red potatoes, cut into bite-sized pieces and steamed (not too soft)

1 ½ cups (1 can) great northern beans, cooked

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 tablespoons rice vinegar

1 teaspoon salt (or soy sauce)

1 – 3 tablespoons water for blending

¼ cup each celery, sweet onion (optional)

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  • Put all ingredients, except potatoes and vegetables, in a blender and blend until smooth, adding water as necessary.

  • Mix with potatoes and diced vegetables, if using, and chill. (The dressing will thicken as it chills.)

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