Sometimes, the creative and original recipes flooding the web push the good old and simple recipes to the corner.
Simplicity, like minimalism, is sometimes the best and most accurate thing.
In my childhood, this salad was called “mayonnaise salad.”; Everyone, without exception, knew the meaning: potatoes, canned peas, carrots, a pickle, and sometimes a hard-boiled egg – all mixed with a lot of mayonnaise.
We have here small boiled potatoes, with peas, carrots, edamame; Green onions and sauerkraut (or pickles) to give it a little kick; and a mayonnaise sauce of chickpeas with garlic wraps everything.
Enjoy, and let me know how it turned out🙏❣
Sometimes, the creative and original recipes flooding the web push the good old and simple recipes to the corner. Nevertheless, Simplicity, or minimalism, is sometimes the best and most accurate thing. Small boiled potatoes, with peas and carrots (just like when we were "little"), edamame, green onions, and sauerkraut (or pickled cucumber) give it a little kick, and a Garlic-Mayonnaise dressing enwraps everything. A light salad for the last days of summer.
Servings
Ingredients
Salad
- 500 gram baby potato
- ½ cup green pea, frozen
- ½ cup carrot, cut into small cubes
- ½ cup edamame, peeled and frozen
- ¼ cup scallion, chopped both white and green parts
- ½ cup sauerkraut or pickled cucumber
- 2 Tablespoon dill, chopped optional
Mayo Dressing
- 2 tsp vegan mayo
- 1 tsp dijon mustard
- 1 clove garlic, mined
- 1 tsp lemon juice
- 1-2 tsp water add gradually
- pinch tarragon, dried and crumbled
- salt and black pepper by taste
For Serving
- chopped dill, micro leaves
Instructions
Salad
- Put the peas in a small bowl, sprinkle a little salt, and cover with boiling water for several minutes.
- Put the edamame in a small bowl, sprinkle a little salt, and cover with boiling water for several minutes.
- Cook the potatoes in their skins in salted water until softened; Don't overcook. Drain from the water, let cool for a few minutes, cut into quarters, and transfer to a bowl.
- Cook the carrot cubes in salt water and cook until softened. Drain and transfer to a bowl.
- Drain the peas and edamame and add them to the bowl as well. Also, add green onions and sauerkraut or pickled cucumber if you want – add chopped dill as well.
Mayo Dressing
- Put all the dressing ingredients in a small bowl: mayonnaise, minced garlic, mustard, lemon juice, tarragon, salt water and pepper. Mix well and add to the bowl.
- Mix the salad gently, cover, and leave to rest for at least half an hour to absorb the flavors.
For Serving
- Divide into portions, garnish with a sprig of fresh dill or micro leaves. Serve the salad at room temperature.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
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