Vegan Dual Potato Salad

In a large pot of salted boiling water, add potato chunks. After about 5 minutes, add sweet potatoes. Sweet potatoes don’t usually take quite as long as regular potatoes. Another thing you can do is chop the sweet potatoes a little bigger than the regular potatoes and throw everything in at the same time.

In the meantime, lightly steam or boil green beans for about 6 minutes if they are fresh, or a little less if frozen. You want them to still have a little crunch to them. Once they are done, drain and immediately run green beans under cold water to stop the cooking process and retain the beans’ vibrant green colour.

Once potatoes and sweet potatoes can easily be pierced with a sharp knife, take them off the hob and drain.

Add potatoes, sweet potatoes and green beans to a salad bowl. Add thinly sliced onion (if you have a mandoline, now is the time to use it!).

Cut the gherkins (or pickles) in half lengthwise and then slice before adding to the bowl.

To make the vegan mayo, simply combine all ingredients. Add mayo to the salad, give it a toss. Make sure everything is well-coated but be delicate!

Refrigerate for at least 1 hour before serving. This salad will keep in the fridge for several days, which makes it ideal for meal prep!