Vegan Huzarensalade (Dutch Potato Salad)

Ingredients

• 500 g Potatoes
• 2 medium Carrots
• 150 g Green Peas
• 100 g Pickled Gherkins
• 1/2 small Onion
• 150 ml Vegan Mayonnaise
• 1 tablespoon Mustard
• 1 tablespoon Lemon Juice
• To taste amount Salt
• To taste amount Black Pepper

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

Instructions

1. 1Place the 500 g Potatoes and 2 medium Carrots in a large heavy-bottomed pot. Cover with cold water and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes and carrots and let them cool completely on a cutting board. Once cool, dice the potatoes and carrots into 1.27 cm cubes.
2. 2While the potatoes and carrots are cooling, cook the 150 g Green Peas in a small saucepan of boiling water for 3-5 minutes, or until tender. Drain the peas and set aside.
3. 3Finely chop the 100 g Pickled Gherkins and the 1/2 small Onion.
4. 4In a large bowl, combine the diced potatoes, diced carrots, cooked green peas, chopped pickled gherkins, and chopped onion.
5. 5In a separate medium bowl, whisk together the 150 ml Vegan Mayonnaise, 1 tablespoon Mustard, and 1 tablespoon Lemon Juice until smooth.
6. 6Pour the dressing mixture over the potato and vegetable mixture in the large bowl. Gently toss everything together until well combined.
7. 7Season the salad with a to taste amount of Salt and a to taste amount of Black Pepper. Stir gently to distribute the seasoning.
8. 8Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This chilling step is important for the salad to develop its best taste and texture.

Related Guides