Potato Salad with Mayo
- Yield
- ~1 L (4¼ cups), serves 4
- Time
- 35 min
Gluten-Free
Soy-Free
A creamy potato salad with carrots, green peas, onion, and homemade plant-based mayonnaise. A classic side dish, served chilled.
Ingredients
- 460 g (16.2 oz) firm potatoes
- 200 g (7 oz) carrots
- 2 dl (⅘ cup) green peas
- 1 onion
- 0.5 tsp salt
- 2 dl (⅘ cup) plant-based mayonnaise
Instructions
- Dice the potatoes and carrots into evenly sized pieces.
- Place them in a saucepan and cover with water.
- Cook until tender but still firm enough to hold their shape.
- If using frozen peas, add them for the last few minutes of cooking.
- Drain the vegetables and let them cool completely.
- Finely chop the onion.
- Prepare the plant-based mayonnaise according to the recipe.
- Add the cooled potatoes, carrots, green peas, onion, salt, and mayonnaise to a large bowl.
- Mix gently until everything is evenly coated.
- 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.
