Potato Salad with Fava Beans
Serves 2-4
1 1/2 to 2 lbs New potatoes, halved
1 1/2 Lbs Fresh Fava Beans, or 3/4 cup Edamame or Peas
Dressing:
1/2 Cup Mayonnaise
2 tsp Dijon Mustard
2 Tbs Fresh Herbs (I used parsley and marjoram)
1/4 tsp Salt
1/4 tsp Fresh Black Pepper
*This brand is highly recommended. It’s the closest to non-vegan mayo I’ve found, by far.
Whisk together the ingredients for the dressing. Refrigerate it until ready to use.
Shuck the fava beans by “unzipping” them and breaking open the pods. Blanch the whitish-green beans in boiling salted water for 2-3 minutes. Remove and rinse under cool water to stop the cooking. Use your nail to break open the seed cases and squeeze out the bright green bean. Set aside.
Boil the potatoes in well-salted water until tender but not falling apart. You can also cook them in a pressure cooker on the second ring for 4 minutes, using the natural-release method.
Let the potatoes cool, but not all the way. When the potatoes are still hot/warm, but cool enough to handle, mix them with the dressing and fava beans. Let sit for several minutes before serving to allow the flavors to blend, or refrigerate until ready to serve. I think it tastes the best at room temperature or slightly warm, so serving them shortly after preparing is best.

www.veganyumyum.com