Potato and green bean salad with aromatic dressing inspired by ‘patatas mozárabe’ (Mozarabic potatoes) - A very popular dish in Andalusia (a region in the South of Spain). It's very easy to make and so flavorful!
🍽 Serves 4
🕘 30-35 minutes
Ingredients:
5-6 medium potatoes
2 cups of green beans
½ cup chopped parsley
½ red onion (sliced)
Dressing:
¼ cup vegan mayo (I used @heinz_au )
Juice from ½ lemon
1 tsp mustard
1 tsp maple syrup (or other sweetener)
1 garlic clove (minced)
1 tsp cumin powder
1 tsp sweet paprika powder
1 tsp salt
Instructions:
Prepare the potatoes: wash and scrub if needed and cut them into approx. 1-2 cm pieces and cook in salty water for 20 minutes or until tender. Blanch green beans. You can simply add them to the potatoes for the last 5 minutes of their cooking time.
In the meantime, slice the red onion and chop the parsley.
Let the vegetables cool.
Assemble the bowl by placing potatoes, green beans, sliced onion, and chopped parsley.
To make the dressing: in a medium bowl, place vegan mayo, lemon juice, mustard, maple syrup, garlic clove, cumin, sweet paprika, and salt. Whisk until well combined and smooth.
Pour the dressing over the salad and toss until well incorporated and serve.
Enjoy! 💚
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