It’s coming on summer and that means a lot of visiting with family and friends. I like to make bowls of different salads and this is one of my favorites. It is kind of a mash up of a few different potato salads I make and originally happened as a kind of happy accident which makes it all the better! Its simply cubed potatoes with peas, shredded carrots, a little relish and a few capers.
4 Yukon gold potatoes (Russets work well too!)
1 cup peas and carrots (1/2 cup defrosted peas and 1/2 of a carrot, shredded)
2 heaping tablespoons relish, or more to taste
2 heaping teaspoons capers, or more to taste
Vegan mayo (store bought or homemade), as much as necessary!
Peel and dice the potatoes into small squares. Place into a strainer and the place the strainer over a bowl. Cover the potatoes with water and let them sit for a minute. Lift the strainer up and rinse the potatoes one more time. At this point the water should be running clear.
Add to a pot and cover with new water. Bring to a boil and cook until al dente, meaning you can pierce the potatoes with a fork, just soft. Drain the water and pour the potatoes back into the pot to leave the potatoes to dry, about 10 minutes.
Add the potatoes to a big mixing bowl. Add the peas, carrots, relish, capers and mayo. Mix around until everything is coated. Adjust relish, capers and mayo to your liking. Enjoy!