Veganized Russian Potato Salad

IMG_8521Potato salad = summer. And when I saw a salad like this in the case at Whole Foods, I knew I had to make my own vegan version. Potatoes. Peas. Carrots. Pickles. Onions. What is there not to love??

These measurements are based on what I had in the house so use your judgement when adding everything together. How much mayo and mustard? Start with a dollop and a squeeze and then keep going until you have the perfect consistency for your taste.

Note: I bought a bag of frozen peas and carrots to make this easier but it is just as easy to dice up some carrots and steam them while the peas defrost.

4 yukon gold potatoes
1 dill pickle
1 overflowing cup frozen peas and carrots
1/4 cup dice red onion
Vegan mayo (store bought or homemade), to taste
Stoneground or Dijon mustard, to taste

Cut the potatoes into quarters or smaller if too big. They should be about bite size. Steam until just soft enough to pierce with a fork. Set aside to cool.

Defrost and heat the peas and carrots. Drain and set aside.

Dice the pickles and red onion.

Place the potatoes, peas and carrots in a mixing bowl. Add the pickles and onions. Add mayo and mustard and gently mix together. Taste and adjust. Enjoy!

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