Potato Salad with Egg, Green Beans and Mayo Vegan Sauce with Mild Mustard

Boil the potatoes for about 30 minutes with their skins on or until they are tender. Once cool, peel them and cut them in half. At the same time, boil the green beans for about 5-10 minutes, depending on how soft you like them. Boil the eggs for about 7 minutes, peel and slice them. Finely chop the spring onions, mint, parsley and pickled cucumbers.
In a deep bowl, add all the ingredients for the potato salad. In another bowl, add the ingredients for the sauce and mix until well combined and creamy in texture. Pour the sauce over the potato salad, toss and serve.

 

A recipe by Marys Gramm

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