Potato & Green Bean Salad with Dill Ranch Dressing
 
 
Serves 6-8.
Author:
Ingredients
  • 1½ pounds Yukon Gold potatoes, cut into large chunks
  • 1 pound green beans, trimmed
  • ⅓ cup green onions, chopped
Dill Ranch Dressing
  • ½ cup raw unsalted cashews, soaked for 2 - 24 hours
  • ½ cup light or full fat coconut milk (add ¼ cup more for a runnier dressing)*
  • 2 tablespoons lemon juice or apple cider vinegar
  • 2 tablespoons fresh dill, roughly chopped
  • 1 tablespoon fresh chives, roughly chopped
  • 1 tablespoon fresh flat leaf parsley, roughly chopped
  • 1 clove garlic
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
Instructions
  1. 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.
  2. Add potatoes to boiling water and cook until tender, about 10 minutes.
Dill Ranch Dressing
  1. 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.
  2. 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/