Vegan Olivier Potato Salad with Peas and Pickles
Ingredients
- 270 g potatoes
- 270 g carrots
- 150 g peas, frozen
- 2-3 pickles
- 150 g tofu, softened
- lemon juice, to taste
- 1½ tbsp olive oil
- 1 tbsp
- grape seed oil
- ½ tbsp yeast flakes
- 1½ tsp Dijon mustard
- salt, to taste
Utensils
- pan
- knife
- cutting board
- bowl
Instructions
- Cook the potatoes and carrots for about 25-30 minutes until the vegetables are done.
- Cook the peas for about 5-10 minutes.
- Remove from the heat and allow to cool.
- Peel the potatoes and carrots, along with the Cut the cucumber into small cubes.
- Mix with the peas in a bowl.
- For the dressing, whisk the tofu with the lemon juice, oil, yeast, mustard and salt.
- Mix the salad well with the dressing.
- For 1-2 hours put in the fridge.
- Serve chilled Olivier as a starter.
