This easy vegan recipe for potato salad is from Jeanine at Love & Lemons who is well known for her deliciously bright, healthy vegetarian and vegan recipes.
Jeanine suggests that if you want to get ahead, you can prepare the salad up to a day in advance by holding off on the chives and Vegan Sour Cream – the salad is best if you add them right before you eat.
INGREDIENTS
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, grated
• 1 teaspoon Dijon mustard
• 2½ teaspoons sea salt, divided
• Freshly ground black pepper
• 2 pounds very small yellow potatoes
• 12 ounces fresh green beans, trimmed and halved
• Kernels from 1 ear fresh corn, about ¾ cup
• Heaping ½ cup thinly sliced red onion
• 3 tablespoons Vegan Sour Cream
• 3 tablespoons chopped chives
• Red pepper flakes
In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, mustard, 1½ teaspoons of the salt, and several grinds of pepper.
Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in the remaining 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 14 minutes. Drain the potatoes, pat dry, and cut any larger potatoes in half. Add the potatoes to the bowl with the dressing and toss to coat.
Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes, drain, and immediately immerse in the ice water to stop the cooking process. After 1 minute, drain and place on a kitchen towel to dry, then add them to the bowl with the potatoes along with the corn and onion, and toss. Season to taste with more salt and pepper, if desired. Transfer to a platter.
In a small bowl, mix the Vegan Sour Cream with about 2 tablespoons of water and stir until it’s a drizzleable consistency. Drizzle over the salad and sprinkle with the chives and red pepper flakes. Season to taste and serve.
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