Follow these steps for perfect results
potatoes, red skin
unpeeled
carrots
boiled
peas
canned, boiled
corn
canned, boiled
pickles
chopped
red bell peppers
pickled, slices
mustard
lemon juice
olive oil, cold pressed
sea salt
to taste
ground pepper
to taste
mayonnaise, vegan low fat
optional
Boil unpeeled potatoes until tender.
Boil carrots in another pot until tender.
Peel and chop the boiled potatoes into small pieces.
Chop the boiled carrots.
Chop the pickled cucumbers and bell peppers.
Place chopped veggies, corn, and peas in a large bowl.
Set aside a portion of boiled peeled potato for the mayo.
Mash the reserved potato.
Combine mashed potato, olive oil, mustard, lemon juice, and water in a bowl.
Mix well to form the vegan mayo.
Add the vegan mayo to the veggies in the bowl and mix well.
Add salt and pepper to taste.
Garnish with vegan mayo and decorate as desired.
Expert advice for the best results
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Adjust the amount of vegan mayonnaise to your liking.
Add other vegetables like green beans or cucumbers for added texture and flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl garnished with fresh dill or parsley.
Serve chilled as a side dish.
Pair with crusty bread or crackers.
Enjoy as a light lunch.
The acidity cuts through the creaminess.
Light and refreshing.
Discover the story behind this recipe
A staple salad during celebrations.
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