Creamy Vegan Green Bean Potato Salad

Sometimes a recipe comes together right as I’m trying to get something made up for dinner, I’m sure you all are the same some days.

I got a real deal at the grocery store on some nice local green beans.

I said to myself, I’ll make baked potatoes and then serve the green beans with a dip.

Anyway, I ended up with Green Bean Potato Salad and it’s great.  Not too much starch and nice and light for hot summer meals.


Creamy Green Bean Potato Salad

2 large Yukon Gold Baking Potatoes – microwave to cook and then cooled

2 cups Raw Green Beans, washed, trimmed and cut into bite size pieces


1/2 Cup Vegan Mayo

1/4 Cup Honey Mustard or Dijon

1 Tbs. Paprika

1 tsp. dried Dill

Optional Red Pepper Flakes for color and spice

Salt and Pepper to taste (about 1 tsp. each)

Mix dressing together and chill while dicing up the veggies.

Cut cooled potatoes into large bite size pieces, stir together with beans.

Pour dressing over veggies and gently stir to coat.  Chill until serving.  Keep refrigerated.

I used my homemade Brown Honey Mustard for the salad dressing.  Any good spicy mustard will work.

Spicy Brown Honey Mustard


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