Vegan Huzarensalade (Dutch Potato Salad)

Ingredients

• about 910 g Potatoes
• 2 medium Carrots
• 1/2 cup Pickled Gherkins
• 1 medium Apples
• 1/2 cup Peas
• 1/2 cup Vegan Mayonnaise
• 1 tablespoon Dijon Mustard
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the about 910 g of potatoes on a baking sheet and roast for 15 minutes, or until they are fork-tender. Let the potatoes cool slightly, then cut them into 1.27 cm cubes.
2. 2While the potatoes are roasting, peel and dice the 2 medium carrots into 0.635 cm pieces. Finely chop the 1/2 cup of pickled gherkins and dice the 1 medium apple into 0.635 cm pieces.
3. 3In a large bowl, combine the cubed potatoes, diced carrots, chopped pickled gherkins, diced apple, and 1/2 cup of peas.
4. 4In a separate small bowl, whisk together the 1/2 cup of vegan mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.
5. 5Pour the dressing over the ingredients in the large bowl. Gently mix everything together until all the ingredients are evenly coated with the dressing.
6. 6Finely chop the 2 tablespoons of parsley and stir it into the potato salad.
7. 7Cover the bowl tightly and refrigerate for at least 30 minutes. This chilling time allows the flavors to blend together and the salad to cool.
8. 8Serve the vegan huzarensalade chilled.

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