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