This potato salad is made with simple, wholesome ingredients. It’s filling and absolutely delicious! A great plant-based salad that everyone is going to love.
I usually serve it as a side dish, but it can also be a satisfying main thanks to nourishing ingredients like potatoes, chickpeas and avocados. And it’s a recipe you can make all year round. It’s fresh enough for warm summer days, but hearty enough to enjoy during the colder months.
Meal prep this vegan potato salad so you can have a healthy side of veggies with your meals; it will stay fresh for 2-3 days in an air-tight container in the fridge. Or bring this secretly healthy salad to your next dinner party. Potato salads are always a hit with family and friends (vegan or not)! And I love fuss-free recipes that everyone can enjoy!
I used romano beans (also known as Italian flat beans), but I think traditional green beans will work just fine. And instead of using mayo, like most traditional potato salads do, I made a beautiful vinaigrette that pairs incredibly well with all these vegetables and the fresh dill. You won’t miss the mayo, avocados already add creaminess to this salad.
If you enjoyed this potato salad, you might also love my Favorite Potato Salad.
Feel like giving this potato salad recipe salad a try? If you do, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!
Potato and Romano Bean Salad
Ingredients
SALAD:
- 12 oz – 350 grams potatoes, chopped into bite size pieces
- 9 oz – 250 grams fresh Romano beans, ends trimmed, then chopped into 1 1/2” (4 cm) long pieces
- 1 Hass avocado, cubed
- ¾ cup cooked chickpeas – about ½ a 15oz can, drained and rinsed
- ½ medium red onion, thinly sliced*
- ½ fresh dill, finely chopped
- Sea salt and freshly ground pepper to taste
DRESSING:
- 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp white wine vinegar
- 1 ½ tsp coconut nectar or maple syrup
Instructions
- Bring two medium pots of water to a boil. Once the water is boiling add sea salt, then add potatoes to one pot, and green beans to the other. Lower the heat and simmer until the vegetables are cooked. Potatoes will take about 10 – 15 minutes. Green beans can take about 10 – 20 minutes. This will depend on how you like them. I like them tender, but if you prefer them crispier, you can drain them sooner. Cool down.
- While the potatoes and beans are cooking, place all the dressing ingredients in a small bowl and whisk to combine.
- Add all salad ingredients to a big bowl: potatoes, green beans, avocado, chickpeas, red onion and dill. Add in the dressing and salt and pepper to taste. Gently toss to combine.
- Enjoy this beautiful wholesome salad!