Easy Vegan Crispy Potato and Butter Bean Salad
Ingredients
2 lbs baby potatoes
1 can Biona Butter Beans, drained
1 tbsp Biona Extra Virgin Olive Oil
Salt and pepper, to taste
180g plant-based Greek yoghurt
115g Biona Egg Free Mayo
2 tsp Biona Dijon Mustard
½ lemon, juiced
2 tsp red wine vinegar
1 large garlic clove, minced
3 tbsp fresh dill, chopped
3 tbsp fresh parsley, chopped
1 medium cucumber, finely chopped
1 shallot, peeled and finely chopped
Method
Preheat the oven to 220/200C fan. Line a baking tray with parchment paper.
Place the potatoes in boiling water for 7 minutes or until fork tender. Dry them with kitchen paper, and transfer to the prepared baking tray along with the butter beans. Use the back of a glass to smash them down flat, brush with olive oil and season with salt and pepper to taste. Roast for 50 minutes to 1 hour or until golden brown and crispy!
To make the salad, whisk together the yoghurt, egg-free mayo, Dijon mustard, lemon juice, vinegar, garlic, dill, parsley, and salt and pepper. Taste and adjust if needed. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.
Once the potatoes are cooked, save some crispy brown potato pieces on the side for garnish. Leave them to cool for 5 minutes.
Once the potatoes have cooled, fold them into the salad so that they are completely coated. Garnish with the crispy potato pieces, a sprinkle of dill and black pepper. Serve as a creamy and tasty side this BBQ season!
