Picnic Perfect Potato & Green Bean Salad

Ah summer time. Isn’t it just a perfect time for picnics and cookouts and checkered tablecloths and potato salad? I have a different take on a potato salad to share with you all today, but first – what’s a food story without a little backstory? It all started when I picked up some green beans at the farmer’s market and didn’t really know what I wanted to do with them. I love green beans, but I have yet to figure out really what to make them into other than a side dish. For some reason they reminded me of potato salad. You can put green beans in a potato salad, right?

Vegan Potato and Green Bean Salad Girl Eats Greens_0022

For summer picnics I always loved potato salad. I’ve never actually made it myself, but my mom always whipped it up for family gatherings. I love the combination of fresh dill, creamy mayo and starchy potatoes. Of course the traditional mayo is out if I wanted to whip up my own version of it. But luckily, there’s a lot of vegan mayo options on the market.

Vegan Potato and Green Bean Salad Girl Eats Greens_0037Vegan Potato and Green Bean Salad Girl Eats Greens_0025

Since I was already getting a little weird by throwing in some green beans, I decided to go with a combo of sweet potato and red potato to get even more color incorporated. The combination was surprisingly good – the sweet potato added a great twist that I wasn’t sure I was going to like at first but I ended up loving it. The added sweetness was a pleasant addition. (side  note: did you know that purple beans are really just green after you cook them? Yes, it’s true. A discovery I was sad to have made during this cooking expedition.)

Vegan Potato and Green Bean Salad Girl Eats Greens_0049Vegan Potato and Green Bean Salad Girl Eats Greens_0028

For the dressing I mixed vegan mayo, brown mustard, and some fresh dill. It was perfect – a little tangy – and reminded me of the salads my mom used to make all the time. The fresh dill really is the key – it’s such a refreshing? crisp? delicious? addition that I can’t figure out the right adjective for. It’s just too darn good.

Vegan Potato and Green Bean Salad Girl Eats Greens_0029 Vegan Potato and Green Bean Salad Girl Eats Greens_0027After topping the boiled potatoes and beans I had a bit of the dressing left over – which ended up being perfect when mashed with a can of chickpeas for a faux tuna salad. I made one a while back, and am happy to report that this turned out just as good! In one quick kitchen session I had a side dish and a main dish that I wasn’t expecting.

Vegan Potato and Green Bean Salad Girl Eats Greens_0018 Vegan Potato and Green Bean Salad Girl Eats Greens_0033 Vegan Potato and Green Bean Salad Girl Eats Greens_0021

(PS. How cool is that lunch container?! I heart the Container Store) The potato salad was terrific, and while I whipped it up to take to work with me, I can’t wait to throw it together at my next summer gathering!

Vegan Potato and Green Bean Salad Girl Eats Greens_0039Vegan Potato and Green Bean Salad Girl Eats Greens_0038

Picnic Perfect Potato & Green Bean Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

What You’ll Need:

  • 1 1/2 cups cut and trimmed green beans
  • 2 cups sweet potato (about one medium)
  • 1 1/2 cups red potato (about 4 medium)
  • 1 tablespoon brown mustard
  • 1/4 cup vegan mayo
  • 1 1/2 tablespoons fresh dill
  • juice from 1/4 lemon
  • 1/2 teaspoon minced onion

What You’ll Do:

  1. Peel the sweet potatoes and cut into bite-size pieces. Peel (or not) the red potatoes and leave whole. Drop all into a pot of boiling water and boil about 10-15 minutes until soft.
  2. Remove potatoes and add beans to still-boiling water. Cook until bright green but still somewhat crisp, about 5 minutes or so.
  3. Set the veggies aside and mix the rest of the ingredients together in a small bowl.
  4. Cut the red potatoes up into bite-size pieces and toss with the beans and sweet potatoes.
  5. Top the veggies with the dressing (I had about 1/4 cup of dressing left)
  6. Optional: mash 1 can of chickpeas with remaining dressing for faux tuna salad.
  7. Serve chilled or slightly warm if serving immediately. Enjoy!

 

Advertisements

15 responses to “Picnic Perfect Potato & Green Bean Salad

  1. I am new to your blog and it all looks so tasty! You make me want to try new things and cook! I don’t know if you have received this nomination for the Very Inspirational Blogger Award but I nominated you in my blog in this post.

  2. That looks delicious!
    How did you get your potatoes to be evenly coated in sauce and still stay in bite sized pieces. My potatoes start to crumble when I toss them in sauce. Am I overcooking the potatoes?

    • Hi there! Yes- sounds like overcooking might be your culprit. Try to remove them from the water before they get too soft. I like to stick mine with a fork and make sure the fork pierces the potato but doesn’t make the potato crumble or mash, if that makes sense?

  3. Oh myy goodness! Incredible article dude! Many thanks, However I am encountering difficulties with your RSS.
    I don’tunderstand the reason why I am unable to subscribe
    to it. Is there anybody else having identical RSS issues?
    Anyone that knows the solution will you kindly respond?
    Thanks!!

    • Thanks so much – let me look into the RSS issue – I haven’t heard of anyone else having a problem? But I’ll see what I can do. Thanks for letting me know!

  4. Pingback: Sun-Dried Tomato Spinach Pesto Pasta Salad | Girl Eats Greens·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s