Maple Dijon Green Bean and Sweet Potato Sald
A creative twist on traditional potato salad, this dish is perfect for an entree or side dish. Can be served cold or warm.
white-fleshed sweet potato
peeled, cut into bite sized chunks
cut into 2-inch pieces
low/reduced fat vegan mayo
tamari or other low-sodium, gluten-free soy sauce
salt and pepper to taste
fresh basil and paprika for garnish
Cook sweet potato and green beans (separately, since the potato takes longer). You can either steam them, blanch in a little water, or use a pressure cooker as I did.
In a medium bowl combine mayo, mustard, maple syrup, tamari, salt and pepper, and water to thin.
Place cooked sweet potato and green beans in with the sauce and stir until veggies are evenly coated. Top with basil and paprika if desired. Serve cold or warm.