Published: by Absolutely Recipes, in the recipes category.

Vegan Potato Salad Recipe.

Ingredients:

2 TBSPs extra-virgin olive oil
2 TBSPs fresh lemon juice
1 garlic clove, grated
1 TSP Dijon mustard
2 1/2 TSPs 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 3/4 cup
Heaping 1/2 cup thinly sliced red onion
3 TBSPs Vegan Sour Cream
3 TBSPs chopped chives
Red pepper flakes

Recipe Instructions:

In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, mustard, 1 1/2 TSPs 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 TSP 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 TBSPs 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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