Vegan Dual Potato Salad

1. 1

   In a large pot of salted boiling water, add potato chunks. After about 5 minutes, add sweet potatoes. Sweet potatoes don't usually take quite as long as regular potatoes. Another thing you can do is chop the sweet potatoes a little bigger than the regular potatoes and throw everything in at the same time.

2. 2

   In the meantime, lightly steam or boil green beans for about 6 minutes if they are fresh, or a little less if frozen. You want them to still have a little crunch to them. Once they are done, drain and immediately run green beans under cold water to stop the cooking process and retain the beans' vibrant green colour.

3. 3

   Once potatoes and sweet potatoes can easily be pierced with a sharp knife, take them off the hob and drain.

4. 4

   Add potatoes, sweet potatoes and green beans to a salad bowl. Add thinly sliced onion (if you have a mandoline, now is the time to use it!).

5. 5

   Cut the gherkins (or pickles) in half lengthwise and then slice before adding to the bowl.

6. 6

   To make the vegan mayo, simply combine all ingredients. Add mayo to the salad, give it a toss. Make sure everything is well-coated but be delicate!

7. 7

   Refrigerate for at least 1 hour before serving. This salad will keep in the fridge for several days, which makes it ideal for meal prep!

* Per serving · 4 servings · Values may vary.