Vegan Dual Potato Salad Recipe

Name: Vegan Dual Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Sweet Potatoes (about 1 Large) Cut Into Bite-sized Chunks; 2 cups Regular Potatoes (about 4-5 Medium-sized Potatoes) Cut Into Similar-sized Cubes; 2 bunches Fresh Or Frozen Green Beans, Cut Into 2 Or 3 Pieces; 1/4 whole Red Onion, Sliced As Thinly As Possible; 3 whole Large Gherkins (dill Pickles); FOR THE VEGAN MAYO:; 2 Tablespoons (heaping) Soy Yogurt; 1 teaspoon (small) Mild Mustard (Mine Has Different Spices Including Turmeric); 2 teaspoons Apple Cider Vinegar; 1/3 teaspoons Salt; Freshly Ground Black Pepper, To Taste

Servings: persons

1-1/2 cup Sweet Potatoes (about 1 Large) Cut Into Bite-sized Chunks
2 cups Regular Potatoes (about 4-5 Medium-sized Potatoes) Cut Into Similar-sized Cubes
2 bunches Fresh Or Frozen Green Beans, Cut Into 2 Or 3 Pieces
1/4 whole Red Onion, Sliced As Thinly As Possible
3 whole Large Gherkins (dill Pickles)
FOR THE VEGAN MAYO:
2 Tablespoons (heaping) Soy Yogurt
1 teaspoon (small) Mild Mustard (Mine Has Different Spices Including Turmeric)
2 teaspoons Apple Cider Vinegar
1/3 teaspoons Salt
Freshly Ground Black Pepper, To Taste

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
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
Once potatoes and sweet potatoes can easily be pierced with a sharp knife, take them off the hob and drain.
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
Cut the gherkins (or pickles) in half lengthwise and then slice before adding to the bowl.
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
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!

138

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cup Sweet Potatoes (about 1 Large) Cut Into Bite-sized Chunks, 2 cups Regular Potatoes (about 4-5 Medium-sized Potatoes) Cut Into Similar-sized Cubes, 2 bunches Fresh Or Frozen Green Beans, Cut Into 2 Or 3 Pieces, 1/4 whole Red Onion, Sliced As Thinly As Possible, and more.

Yes, Vegan Dual Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegan Dual Potato Salad

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