Name: Vegan Potato Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 pounds (900 g) waxy potatoes (cut into 1-inch cubes); 1 green pepper (chopped); 1/2 red bell pepper (chopped); 1 medium sized onion (diced); 3/4 cup chopped dill pickles; optional: olives, silverskin onion; One 15 oz can (1 1/2 cups) white beans (rinsed and drained (*see notes)); 2/3 cup (160 ml) plant-based milk; 1/4 cup (40 g) hulled hemp seeds (or 1/3 cup of soaked cashews (*see notes)); 3 garlic cloves; 1/2-1 tbsp dijon mustard; 1 tbsp lime juice (or lemon juice); 1 tbsp white vinegar (or apple cider vinegar); 1/2 tsp sea salt (+ more to taste); black pepper to taste; fresh dill (to taste)