Long beans, potatoes, cherry tomatoes, and scallions yield a light and summery version of a potato salad that is dressed with a flavorful basil tahini dressing. To amplify the summer vibes of this vegan and gluten free salad, you can garnish it with sunflower petals!
The deeper we get into summer, the more I lose interest in cooking. I usually find myself calculating how long I can get away with eating fruit for lunch and dinner since it’s too hot to do much else. Obviously, this isn’t sustainable for me (or my digestive system!) for too long. Luckily, I’ve got dishes that I can turn to that are a bit more pared down than those of fall and winter. And this long bean potato salad just made its way onto the list!
This summery potato salad pairs local seasonal produce, crunchy sunflower seeds, and a super flavorful basil tahini dressing together for a truly delicious dish. It’s filling without being heavy and there’s no mayo in sight which can make it feel a bit too cloying in the summertime. I really love all of the flavors and textures at play here from the buttery soft potatoes to the crunchy sunflowers seeds to the sweet and tangy cherry tomatoes. I hope you give this recipe a try this summer!
Long Beans and Where to Find Them
Long beans, also called yardlong, snake, or asparagus beans, are legumes that produce edible pods just like green beans. Long beans are pole beans which means they have a vining habit and require the support of trellises to climb up as they grow. Once harvested, the beans are generally around 12 inches long and come in shades of green and reddish purple depending on the variety. The great thing about long beans is that they are much more heat tolerant than green beans so they are a summer staple here! It’s common to see them at farmers markets but they can also be sourced from Asian supermarkets. If you can’t find them, you can easily substitute an equal amount of green beans in the recipe.
What You Need to Make this Long Bean Potato Salad
- Long Beans – they add some protein and a lovely bean flavor to the salad. If you don’t have long beans, you can use an equal amount of green beans.
- Red Skinned New Potatoes/Baby Potatoes – form the base of the salad. Their soft texture absorbs the dressing really well.
- Cherry Tomatoes – add freshness and a nice sweet tanginess that tastes like summer.
- Scallions – add a nice mellow onion flavor that pairs really well with the beans, potatoes, and tomatoes.
- Sunflower Seeds – add a lovely crunchy texture and nutty flavor.
- Basil – lends its characteristic bright and summery flavor to the dressing which complements every element in the salad.
- Tahini – adds creaminess and bulk to the dressing while keeping it from feeling too heavy.
- Lemon – adds its bright and tart flavor to the dressing which pairs really well with the basil.
- Apple Cider Vinegar – adds a bit more acid to the dressing along with depth of flavor.
- Maple Syrup – helps balance the acid and amplify the flavors of the basil and lemon.
- Nutritional Yeast – adds a savory, umami element to the dressing.
- Salt – seasons while also enhancing all of the flavors.
- Water – thins the dressing to a pourable consistency.
How to Make the Best Long Bean Potato Salad
Start by filling a large stock pot about 2/3 full of water and set it over medium high heat in order to bring it to a low boil. While the water comes to a boil, you can prep your long beans and potatoes. You want the potatoes to be in bite-sized pieces, so depending on their size, either half or quarter them. Trim off the stems of the long beans, then cut them into pieces that are about 1 to 1 1/2 inches long.
Once the water comes to a low boil, add a very large pinch of salt followed by the chopped potatoes. Cook the potatoes until they are just fork-tender, about 10-12 minutes. Remove them from the pot with a strainer and set them aside to cool. Add the beans to the cooking water. Cook them for about 3 minutes until they are tender, then strain them. Allow the cooked beans and potatoes to cool down to room temperature.
While the beans and potatoes are cooling down, chop the tomatoes and scallions and add them to a large bowl along with the roasted sunflower seeds. You’ll add all of the ingredients for the basil tahini dressing to a blender, blending until very smooth. The dressing will look thin at first but will thicken up as it sits.
The last step is to add the cooled potatoes and beans to the bowl with the tomatoes, scallions, and sunflower seeds. Toss, then add some of the dressing and toss again. Start by adding about half of the dressing, making sure to taste it to see if you’d like to add more. I ended up using about 2/3 of the dressing for this salad. Season the salad with salt as needed, then garnish with sunflower petals as you like just before serving!
More Fresh Salad Recipes to Enjoy this Summer
- My Favorite Cucumber Tomato Salad
- Sweet Pepper Romesco with Armenian Cucumber & White Bean Salad
- Summer Tomato Salad with Balsamic Pickled Onions
- Cucumber Carrot Salad with Crushed Peanuts & Mint
Long Bean Potato Salad with Basil Tahini Dressing
- Total Time: 30 minutes
- Yield: 6–8 side servings 1x
- Diet: Vegan
Description
Long beans, potatoes, cherry tomatoes, and scallions yield a light and summery version of a potato salad that is dressed with a flavorful basil tahini dressing. To amplify the summer vibes of this vegan and gluten free salad, you can garnish it with sunflower petals!
Ingredients
- 1 lb red skinned new potatoes/baby potatoes
- 1 bunch (6-7 oz) long beans
- 1 pint cherry tomatoes
- 1 bunch scallions
- 1/2 cup roasted unsalted sunflower seeds
- 1/2 cup tahini
- 1 small lemon
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/2 tsp sea salt, plus more to taste
- 3 tbsp nutritional yeast
- packed 1/2 cup of basil
- 1/2 cup water
- sunflower petals to serve, optional
Instructions
Fill a large stock pot about 2/3 full with water and set it over medium high heat in order to bring it to a low boil. While the water comes to a boil, you can prep your long beans and potatoes. You want the potatoes to be in bite-sized pieces, so depending on their size, either half or quarter them. Then, trim off the stems of the long beans and cut them into pieces that are about 1 to 1 1/2 inches long.
Once the water comes to a low boil, add a very large pinch of salt followed by the chopped potatoes. Cook the potatoes until just fork-tender, about 10-12 minutes. Remove them from the pot with a strainer, then add the beans to the water. Cook the beans for about 3 minutes until they are tender, then strain them. Allow the cooked beans and potatoes to cool down to room temperature before assembling the salad.
While the beans and potatoes are cooling down, halve the cherry tomatoes and add them to a large mixing bowl. Thinly slice the scallions and add them to the bowl along with the roasted sunflower seeds. Add the tahini, the zest and juice of the lemon, the apple cider vinegar, the maple syrup, 1/2 tsp of the sea salt, the nutritional yeast, the basil, and the 1/2 cup of water to a blender. Blend until very smooth. The dressing will look thin at first but will thicken up as it sits!
Once the potatoes and beans have cooled to room temperature, add them to the bowl with the tomatoes, scallions, and sunflower seeds. Toss gently to combine, then add about half of the dressing and toss again. Taste the salad, then add more dressing and/or salt as needed. Garnish with sunflower petals if you like before serving!
Serve at room temperature or chilled. Makes about 6-8 side servings.
Notes
- If you cannot find long beans, use an equal amount of green beans.
- Red skinned potatoes will hold their shape best once cooked as will any waxy potato.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: salad
