Dilled Green Bean and Potato Salad
Recipe type: picnic or potluck salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 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)
  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.
Recipe by Fit and Fed at http://fitandfed.net/2013/07/13/dilled-green-bean-potato-salad/