Vegan version of a classic salad made with equal amounts of potatoes, carrots, and peas bound together with dill mayonnaise.
Yield: 4-6 servings
Time: 45 minutes
Tools
- stock pot
- colander
- medium bowl
- rubber spatula
- small bowl
- small whisk
Ingredients
- several c water
- 2 medium or 4 small white potatoes, scrubbed or peeled
- 1 T salt
- 2 medium carrots, peeled
- 2 c peas
- 1 c pickles or cucumber, diced
- ½-¾ c mayonnaise
- 2 T dill
Directions
Cube potatoes and cut carrots into similarly sized pieces.
Fill pot with water, add potatoes, and bring to a boil. Add salt and keep simmering for 5 minutes, then add carrots.
Keep simmering for about 5 minutes, then start checking the doneness of the potatoes every minute or so. When they are nearly tender, add the peas and boil one more minute.
Drain the vegetables and rinse with cold water.
Transfer to large bowl and let cool. Stir in the pickles or cucumber.
Whisk together the mayo and dill, then stir into the vegetables.
Serve at room temperature or store in fridge for later.
Notes
The traditional version, which is also known as Olivier salad (after its Franco-Belgian creator, chef Lucien Olivier) has hard-boiled eggs, which you can mimic with soft tofu, if you like.
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