Dilled Green Bean and Potato Salad #TheSaladBar

by mary on July 13, 2013

dilled green bean potato salad

dilled green bean potato salad

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.

picnic plate with berries and dilled green bean potato salad

summer picnic with potato green bean salad, pasta salad, and fresh berries

5.0 from 1 reviews
Dilled Green Bean and Potato Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: picnic or potluck salad
Cuisine: American
Serves: 5
Ingredients
  • 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)
Instructions
  1. You will need about half a recipe of homemade silken tofu mayo, follow the link above for the recipe.
  2. 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).
  3. Meanwhile snap ends off of green beans and snap in half.
  4. Test potatoes with a fork and when they are done, remove from cooking water with a slotted spoon.
  5. Add green beans to the water and cook for seven minutes.
  6. Drain pot through a sieve to catch the cooked green beans.
  7. Let potatoes cool, then cube. I usually leave the skins on, but you can remove them after cooking if you like.
  8. Combine potatoes, green beans, dressing, and additional ingredients.
  9. Mix together gently to avoid breaking up the potatoes.
  10. 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.

 

{ 23 comments… read them below or add one }

Michelle July 13, 2013 at 11:52 am

This sounds delicious! I love that you made tofu mayonnaise instead of using regular mayonnaise.
Michelle recently posted..Summer Salad for #TheSaladBarMy Profile

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Cynthia L July 13, 2013 at 12:52 pm

I would have never thought of adding green beans to a potato salad. I bet they give the salad a really nice crunch!
Cynthia L recently posted..Asian Watermelon SaladMy Profile

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Shannon July 13, 2013 at 1:15 pm

What an awesome way to add greens to a potato salad! I am intrigued by the tofu mayo. Looks delicious!
Shannon recently posted..Mediterranean Style Pasta Salad for #TheSaladBarMy Profile

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Dorothy at ShockinglyDelicious July 13, 2013 at 1:17 pm

Great looking salad!
Dorothy at ShockinglyDelicious recently posted..Non-Traditional Arroz Verde for #TheSaladBarMy Profile

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angela July 13, 2013 at 1:28 pm

I just love green beans with potatoes. Great idea.
angela recently posted..Corn Avocado Salad, Tomato, Black Eyed Peas and Four-Minute Corn on the CobMy Profile

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bellini July 13, 2013 at 1:51 pm

I like the idea of the tofu mayonnaise. This salad is perfect for the vegans in the house.

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mary July 13, 2013 at 9:53 pm

Thanks, Valli!

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Sarah K. July 13, 2013 at 2:30 pm

i’ve been wanting to try a green bean & potato salad for awhile. love the incorporation of dill in this–it’s one of my fave herbs!
Sarah K. recently posted..Mom’s Potato SaladMy Profile

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mary July 13, 2013 at 9:20 pm

I see you posted a potato salad too, great minds think alike!

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Marlene July 13, 2013 at 3:19 pm

Using green beans in a potato salad is an excellent idea. It cuts the amount of calories needed per serving.
Marlene recently posted..Squash Filled Mini Ravioli Pasta SaladMy Profile

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mary July 13, 2013 at 9:06 pm

Yes, it is an easy way to make the salad lighter!

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Lesa July 13, 2013 at 4:08 pm

Green beans and potatoes are a great combo.
Lesa recently posted..The Salad Bar: Loaded Baked Potato SaladMy Profile

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mary July 13, 2013 at 8:58 pm

They sure are, I often combine them!

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Pam July 13, 2013 at 5:38 pm

I love the combo of dill and green beans – this looks fabulous!
Pam recently posted..Rooty-Fruity Slaw {The Salad Bar}My Profile

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mary July 13, 2013 at 8:46 pm

Thanks, Pam!

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Hezzi-D July 13, 2013 at 6:25 pm

Yum! I’ve never had a green bean and potato salad but it sounds great. I love both things so placing them together is genius!

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mary July 13, 2013 at 8:46 pm

Thanks, Heather!

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Ann ~ SumptuousSpoonfuls July 13, 2013 at 10:48 pm

I love the addition of green beans, dill and that you made your own healthy mayo for it! I’m having so much fun popping around to see what salads everyone in our group made :)

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mary July 22, 2013 at 5:22 am

Thanks, Ann! This is the first recipe swap I’ve participated in and I’ve had fun with it, too!

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veronica gantley July 14, 2013 at 12:10 am

Your dilly green bean potato salad looks absolutely amazing. I love the colors… my daughter will go crazy over this one.
veronica gantley recently posted..Mixed Marinated Fruit Salad #TheSaladBarMy Profile

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mary July 20, 2013 at 2:39 am

Thanks, Veronica, I hope your family does love it!

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Hannah July 27, 2013 at 1:21 pm

I never used to be a big fan of potato salad, especially the mayo-dressed variety, but throw a generous handful of dill on top and that changes everything. I just adore that fresh herbal flavor!
Hannah recently posted..Through Rose-Tinted GlassesMy Profile

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mary July 27, 2013 at 9:49 pm

Yup, and I love this time of year when big bunches of dill are for sale everywhere! Mostly for the folks making pickles, which I’ve got to try sometime.

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