Purple potatoes to yellow potatoes is like what unicorns is to horses.

I love potato salads, but I have to say that when making them with purple potatoes they become slightly better. That purple potato is just so beautiful to look at, and the recipes become so appealing when cooking with it! That was the reason I felt like I had to cook with it today. I made this potato salad and I have to say that this is definitely one of my favorites so far. It’s so fresh! It’s so beautiful and colorful! It’s so satisfying! And you can eat it both warm and cold! 

I am only using organic potatoes for this recipe so after cleaning them properly from possible dirt, it’s totally ok to keep the peel on. I personally think that’s more delicious. Well anyways, are you ready to get this recipe? You just have to, it’s so delicious and you just have to try this out!

You need these ingredients for this recipe:

• Purple potatoes

• Optional yellow potatoes

• Red onion 

• Frozen haricot vert/ Green beans

• Garlic or garlic powder 

• Olive oil

• Butter

• Sea salt and black pepper

• Lime or lemon

• Fresh basil

• Natural or roasted pumpkin seeds

This recipe is:

• Vegan

• Gluten free

• Egg free

• Nut free

• Suiting for all seasons of the year

• Made with natural, beautiful colors.

• Can be eaten both warm and cold.

• Great as a satisfying side dish.

Vegan Purple Potato Salad with Haricot Vert

INGREDIENTS:

3 purple potatoes

2 optional yellow potatoes

0.5 3red onion 

200 g frozen haricot vert/ Green beans

1 garlic clove or garlic powder 

1+2 tbsp olive oil

0.5 tbsp butter

Sea salt and black pepper

1 tbsp lime or lemon juice

1-2 tbsp chopped fresh basil

Natural or roasted pumpkin seeds for garnishing

HOW TO MAKE:

• Start by boiling your potatoes in a big skillet.

• When the potatoes are done, you can heat up a big frying pan with the butter and 0.5-1 tbsp of the olive oil. Finely chop the red onion and add to the pan.

• Add the frozen haricot vert and fry for a few minutes while stirring now and then, until soft.

• Add the garlic. Combine.

• Cut the potatoes into smaller pieces and add them to the pan. Garnish with some salt and pepper after taste. Cook until the potatoes have gotten a nice surface or golden brown color.

• Meanwhile, you can make the dressing. Simple combine the 2 tbsp of olive oil with the lime (or lemon) juice, a pinch of salt and finely chopped basil.

• Serve the potato and haricot vert mixture on a plate or in a bowl. Drizzle over the dressing and finish with natural or roasted pumpkin seeds.