This salad is inspired by my friend Susie, who made a version with white potatoes. I adapted her recipe slightly to add nutritional value and a tangy flavor, using sweet potatoes and my vegan lemony pesto.
3 lbs organic sweet potatoes, washed and peeled, cut into 1-inch cubes
1 lb green beans, washed, ends trimmed off (about 3 cups)
½ cup kalamata olives, halved
½ cup organic sundried tomatoes in sulfite-free oil or rehydrated, coarsely chopped in quarters
½ cup toasted pine nuts
3 TBSP dairy-free pesto (more if desired), recipe here, or use prepared pesto.
To a large stock pot, add potatoes and enough water to cover. Heat to a rolling boil and continue cooking until potatoes are just tender when pierced with fork, about 20 minutes. Do not overcook.
During last minute of cooking, add green beans to potato pot and boil for 30-45 seconds, until just crisp-tender but still bright green.
Drain potatoes and green beans and place in large bowl.
Add olives and sundried tomatoes.
Just before serving, add pine nuts and pesto and toss all ingredients to coat.