A creamy potato salad with carrots, green peas, onion, and homemade vegan mayonnaise. A classic side dish, served chilled.

Yield: ~1 L (4 cups), serves 4 | Prep: 15 min | Cook: 20 min | Total: 35 min

Ingredients

• 460 g (16.2 oz) firm potatoes
• 200 g (7 oz) carrots
• 2 dl (¾ cup) green peas
• 1 onion
• 0.5 tsp salt
• 2 dl (¾ cup) vegan mayonnaise

Instructions

1. Dice the potatoes and carrots into evenly sized pieces.
2. Place them in a saucepan and cover with water.
3. Cook until tender but still firm enough to hold their shape.
4. If using frozen peas, add them for the last few minutes of cooking.
5. Drain the vegetables and let them cool completely.
6. Finely chop the onion.
7. Prepare the vegan mayonnaise according to the recipe.
8. Add the cooled potatoes, carrots, green peas, onion, salt, and mayonnaise to a large bowl.
9. Mix gently until everything is evenly coated.
10. Serve chilled or at room temperature.

Tips & Variations

• The potato and carrot weights are measured after peeling and trimming.
• Canned green peas can be used instead of frozen; simply drain and add them without cooking.
• Fresh herbs such as parsley or dill make an excellent garnish.