Vegan Potato Salad
Ingredients
The salad
-
2
pounds
very small yellow potatoes
-
12
ounces
fresh green beans, trimmed and halved
-
¾
cup
kernels from fresh corn (about 1 ear)
-
½
cup
thinly sliced red onion
-
3
tablespoons
chopped chives
-
red pepper flakes
to taste
The dressing
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
fresh lemon juice
-
1
clove
garlic, grated
-
1
teaspoon
Dijon mustard
-
2½
teaspoons
sea salt, divided
-
black pepper
to taste
-
3
tablespoons
Vegan Sour Cream
Instructions
- Whisk together the olive oil, lemon juice, garlic, mustard, 1½ teaspoons of salt, and pepper in a large bowl.
- Boil the potatoes in salted water until fork-tender, then drain and add to the dressing, tossing to coat.
- Blanch the green beans in boiling water for 2 minutes, then transfer to ice water to stop cooking.
- Add the green beans, corn, and red onion to the bowl with the potatoes and toss to combine.
- Transfer the salad to a platter, thin the Vegan Sour Cream with water, drizzle over the salad, and sprinkle with chives and red pepper flakes.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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