Between the generous amount of green beans and the homemade silken tofu mayonnaise, this vegan recipe is a lot lighter than your average potato salad. It makes a goodly amount for a potluck or picnic, with no egg safety issues to worry about when transporting it. Sunflower seeds are optional but I like the little bit of texture and nutty flavor that they add. This time of year it’s easy to find a bunch of fresh dill and add a few snips, but you can substitute a smaller amount of dried dill if necessary.
I’ve been playing with this recipe for a while. Last year’s version had a few extra ingredients like celery and cherry tomatoes and got packed along to Wooden O’s Shakespeare in the Park. Catching their two outdoor plays each summer has become a fun family tradition for us. I’ll be sure to make up and bring some of this salad on our picnic this year along with the other noshables.
- ¾ cup homemade silken tofu mayonnaise
- 3 lbs. yellow potatoes such as Yukon Gold or Yellow Finn
- 1½ lbs. green beans
- 1 tsp. Dijon mustard
- 1 Tbsp. lemon juice
- ¼ cup finely minced fresh dill (or if not available, about 1 Tbsp. of dried dill)
- ⅓ cup sunflower seeds (optional)
- salt and pepper to taste (I use ½ to 1 tsp. of salt and several grinds of black pepper)
- You will need about half a recipe of homemade silken tofu mayo, follow the link above for the recipe.
- Cook whole unpeeled potatoes in a large pot of salted water. Water should be boiling but not vigorously to avoid breaking up the potatoes. Cooking time will vary (about 20 minutes for small potatoes, 35 for medium-large potatoes).
- Meanwhile snap ends off of green beans and snap in half.
- Test potatoes with a fork and when they are done, remove from cooking water with a slotted spoon.
- Add green beans to the water and cook for seven minutes.
- Drain pot through a sieve to catch the cooked green beans.
- Let potatoes cool, then cube. I usually leave the skins on, but you can remove them after cooking if you like.
- Combine potatoes, green beans, dressing, and additional ingredients.
- Mix together gently to avoid breaking up the potatoes.
- Add additional salt and pepper to taste.
This is my first month participating in The Salad Bar Facebook group. We share recipes for a different type of salad each month: this month’s assignment was a potluck or picnic salad. Check out what other members contributed in the links below.