By: Michele Wolfson
Doesn’t your average potato salad get a little boring at times? If so, you’re potato salad problems are over! This is a recipe with a little twist. Say goodbye to the classic, heavy-on-the-mayo potato salad and say hello to this warm, fresh, healthy and absolutely delicious vegan potato salad! It’s just the thing to help you keep those healthy New Year’s resolutions.
This warm salad is hardy and reliable recipe that is perfect for this time of year on a cold winter’s night. Try this recipe out this weekend; it will definitely have you coming back for seconds.
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1.5 pounds fingerling potatoes, cut into 1/2” pieces
2 ounces + 1/2 tablespoon olive oil
1 teaspoon smoked salt (regular sea salt can be used, but smoked salt is excellent to have on hand and gives this recipe a nice smoky and BBQ flavor)
1/2 teaspoon fresh ground pepper
1/2 pound string beans, cut into thirds
2 1/2 ounces Baby Arugula (3 cups), washed and dried well
1/2 small sweet onion, thinly sliced
1 cup Tarragon Vinaigrette Dressing (recipe below)
- In a blender, add all of the ingredients into the blender except for the oils and tarragon.
- With motor running, slowly pour in oils until an emulsion forms.
- Turn motor off and fold in tarragon.