I am clutching onto summer for dear life here, folks.
As everyone starts drinking their Shipyard Pumpkinheads, craving apple cider donuts, planning their fall activities and stocking up on sweaters and boots already, I, for one, amstill sporting a bikini every day, drinking Shocktop Lemon Shandy and yearning for more beach trips. I can’t help it. I live for the summer and am really NOT into all the premature autumn festivities.
That being said, I am all about making dishes that are better eaten chilled. The thought of warm, hearty meals just screams fall, and I am not contributing to that madness just yet. Pool food as I call it, or meals that need no reheating to be eaten (or can be gently warmed by the sun) are all I want until at LEAST mid September.
This potato and green bean salad is perfect. It’s probably one you’ve had before vegan or carnivore, because without even trying, it is completely plant-based. I had it many a times before going vegetarian, and make a similar version for the family I nanny for. Having never made it for myself, and having a surplus of potatoes this week from the farm, I decided to finally whip up a batch last night. And yes, it was perfect to eat poolside.
Autumn be damned!
1 1/2 lbs small red potatoes (bigger are fine too, if that’s all you’ve got),
1/2 lb green beans, trimmed
1/3 cup minced fresh parsley
2 tbsp vegan mayo (we used a homemade cashew version, but the mayo is optional)
1/4 cup olive oil
2 tbsp white wine vinegar
1 tbsp Dijon mustard
Juice of one lemon
1 tsp sea salt
1/4 tsp black pepper
Dash of garlic powder
- Boil potatoes in a pot of water until tender and the skins begin to break
- In another pot, bring a pot of water to a boil
- Meanwhile, have a large bowl of ice water ready
- Add green beans, and boil for one minute (ONLY one!)
- Drain beans, and add into ice water and let cool
- Whisk together mayo, olive oil, white wine vinegar, lemon juice, salt, black pepper and garlic powder
- Pour over green beans and potatoes once they’re cooled and mix well
- Sprinkle with parsley and serve chilled or at room temperature