Colombian Potato Salad (Ensalada de Papa Colombiana - Dairy-Free, Egg-Free)

Ingredients

• about 910 g Potatoes (Yukon Gold)
• 1/2 medium Red onion
• 1/2 medium Bell pepper (red)
• 1 cup Green beans
• 1/2 cup Vegan mayonnaise
• 2 tbsp Lime juice
• 1/4 cup Cilantro
• 2 Scallions
• to taste Salt
• to taste Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Boil potatoes until tender but firm, about 15-20 minutes. Let cool slightly, then peel and dice.
2. 2Cook green beans in boiling water for 3-4 minutes, until bright green and slightly tender. Drain and rinse with cold water to stop cooking.
3. 3In a large bowl, combine diced potatoes, red onion, bell pepper, and green beans.
4. 4In a separate small bowl, whisk together vegan mayonnaise, lime juice, salt, and pepper.
5. 5Pour dressing over the potato mixture and gently toss to combine.
6. 6Stir in cilantro and scallions. Taste and adjust seasoning as needed.
7. 7Chill for at least 30 minutes before serving.

Substitutions

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