Truly Vegan Potato Salad

I searched high and low for a good vegan potato salad recipe. All of them called for vegenaise- I am not so fond of many vegan substitutes. I know some like them, but in imitating the real thing, I feel like I automatically have expectations that won't be met! So I created my own recipe. It turned out SO yummy! I love it anyway. My husband (who is not a fan of mustard or dill) did admit that it was at least okay. Our guests seemed to enjoy it as well. It has hints of classic potato salad flavor, with a light, flavorful dressing.
Truly Vegan Potato Salad


Water for boiling
16-18 red potatoes, washed and cubed
approx 3 cups fresh or frozen green beans
3/4 cup shredded carrots (one large carrot did it for me)
approx 1/8-1/4 red onion, sliced thinly or finely diced (depending on preference)
3-4 Tbsp prepared yellow mustard
3 Tbsp lemon juice
2 Tbsp raw agave nectar
2-3 large cloves garlic, pressed
1 tsp white vinegar
1-2 Tbsp dried parsley (fresh would be awesome)
1-2 tsp dried dillweed
1/2 tsp smoked paprika
1 tsp dried basil
Approx 1 cup olive oil
Sea salt and freshly ground black pepper to taste

In large pot, bring salted water to boil and add potatoes. Cook until potatoes are only slightly firm (not too soft or they'll fall apart in your salad). Drain and rinse in cold water. Spread on paper towel to cool and dry. Salt them lightly while they cool. In smaller pot with lid, place about 1-2 cups of water and your green beans. Cover and turn on high. Steam until lightly cooked- approx 3-4 minutes after water boils. Remove from heat, drain and run under cool water. Salt and set aside.
In medium mixing bowl, whisk together mustard, lemon juice, agave, vinegar, garlic and seasonings. Then slowly pour in olive oil while whisking briskly to emulsify dressing. In large bowl, combine potatoes, green beans, carrots, onions and dressing, mixing gently to coat well. Add salt and pepper to taste. Serve chilled and enjoy!