Bring a large pot of salted water to a boil. Add green beans and blanch for 2 minutes. Remove using a large slotted spoon and place in an ice bath or run under cold water to halt cooking. Roughly chop green beans.
Add potatoes to boiling water and cook until tender, about 10 minutes.
Dill Ranch Dressing
Combine drained cashews, coconut milk, lemon juice, garlic and salt and pepper in a high speed blender. Mix until very smooth, about 2 minutes, then add dill, chives and parsley. Blend for 10 seconds more.
Spoon a ½ cup of dressing over green beans and potatoes. Gently stir to coat. Season with salt and pepper and garnish with green onions.
Notes
*Leftover dressing can be stored in the refrigerator for up to a week. It will thicken up as it cools. Allow to come to room temperature before serving or nuke in the microwave for 10 seconds and stir to make pourable.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/potato-green-bean-salad-with-dill-ranch-dressing/