I always make a big batch of this tasty, vegan potato salad, so that it will last for a couple of days. It is a perfect make ahead lunch staple, if you have a busy week. Peas are packed with vitamins, minerals, fibre and are also a good source of plant based protein. However, you can use up any leftover vegetables or legumes in this recipe. I like to swap green beans for broccoli or peas for white beans.
300g peas (I used frozen)
200g green beans
for the dressing
1 tbsp white miso paste (Shiro Miso)
2 tbsp honey
2 tbsp almond butter
1/2 tsp rice vinegar
2-3 tbsp water
Wash potatoes and cut into pieces. Place in a large saucepan, add salt and cover with water. Boil for about 15 minutes.
Add peas and green beans shortly before the potatoes are cooked. Drain everything when cooked fully.
Set aside and let the potatoes, peas and green beans cool down.
In a small bowl whisk together all the ingredients for the dressing.
Combine the dressing with potatoes and vegetables in a large bowl. Add ground pepper before serving. Enjoy.