I’m usually a fan of the traditional mayonnaise-based potato salad, but this Lukewarm Potato and Bean Salad with Lemon Mustard Dressing is a delicious mayo-free potato salad. Perfect for surprise visitors, for dinner or as a great accompaniment to anything you’re grilling. Served warm but still light, fresh and tasty.
The dressing is amazing – made with bland red onions or shallots, lemon juice and more Dijon mustard than I usually use. Flavors meld with salt, pepper and thyme for a harmonious dressing so perfect you’ll want to eat it with a spoon and then lick the bowl out. The ingredients for the salad and dressing are so simple, it’s hard to believe that such a complex salad could come from them.
I have so many potato salad recipes but this is already one of my favorites. Some other popular potato salads include this Russian Vinegret Potato Beetroot Salad and this Vegan Sweet Potato Quinoa Salad (seriously super good).
The potato salad is also great for vegan diets and is best served lukewarm or at room temperature. Rather than chilled like most potato salads that contain mayo, it makes this salad ideal to bring to a summer party or picnic. He’s so good, I really think you’ll love him as much as I do!
if you like our vegan lukewarm potato and bean salad, you might also be interested in these dishes:
- Potato salad with coriander dressing
- Lukewarm lentil salad on baked leeks
- Baked carrot salad with sweet and sour chamoy
- Oven-baked Hasselback squash
- plain Bombay potatoes for dinner
- Fall salad with quinoa and seasonal vegetables
Lukewarm potato and bean salad
Ingredients
for the salad:
- 400 grams potatoes little, triplets
- 2 tablespoon native olive oil*
- 1 tsp Sea-salt*
- Black pepper* from the mill
- 400 grams Green beans / string beans fresh or frozen
- 1 tsp thyme
- ½ radicchio
- 4-5 radish
- Herbs parsley, dill, chives…. fresh dill works best for me
for the dressing:
- 1 Red onion or shallot
- 4 tablespoon native olive oil*
- 1 tablespoon Dijon mustard*
- 1 tablespoon lemon juice
- 1 tablespoon agave syrup* maple syrup or honey
- kosher salt*
- Black pepper* from the mill
Instructions
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Wash and dry the potatoes thoroughly. Halve. Quarter larger specimens.
- Drizzle potatoes with olive oil in a bowl. Season with thyme, salt and ground black pepper and mix.
- Spread the potatoes on the baking sheet and roast in the oven for 25 to 30 minutes. When the potatoes are golden brown and soft when pierced with a fork, they are done.
while the potatoes are roasting:
- Bring a pot of enough salted water to boil for the beans. Add the beans to the boiling water and cook for 7 to 8 minutes until they still have some bite.
- Wash radicchio and pat dry. Cut into thin strips.
- Wash radishes and cut into thin slices.
- Rinse dill and/or other herbs and shake dry. Chop coarsely.
- Peel and finely dice the red onion or shallot.
- For the dressing, put all the ingredients and the finely diced onion into an old screw-top jar, close tightly and shake vigorously until the dressing has an even consistency.
Finishing and Serving:
- Once the potatoes are done roasting, place the potatoes in a bowl and toss with the still-warm, crispy cooked green beans. Carefully fold the herbs, dressing, radicchio and radishes into the potato salad.
- Season again with salt and pepper and serve warm immediately.
Nutrition
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