This is one of my favorite salads, and can be enjoyed at any time of the year. You’ll often see it on the table for the New Year in Kazakhstan, where I lived for many years. I’ve added a few of my own twists to it over the years, including the vegan version that I make below. I also substitute the full amount of mayonnaise called for with some cashew yogurt. The salad is always a hit to bring to potlucks and is actually quite hearty. It’s great for breakfast with some rye bread, or as a side for lunch or dinner!
Ingredients:
2 large potatoes either boiled or baked, cut into small cubes
2 small to medium-sized boiled carrots, cut into small cubes
1 bag frozen green peas, thawed (boil for just 2-3 minutes so they stay firm)
3 medium-sized pickles, cut into small cubes
1 can sweet corn
1 can cannellini beans or one block baked tofu, cut into small cubes
1/3 of a crisp apple, skin removed, chopped into very very small pieces
Generous amount of fresh dill, chopped finely
Dressing:
Cashew yogurt
Vegan mayonnaise
Mustard
Lemon juice
Salt & pepper
Method:
Combine your main ingredients together into a large bowl. Add in your dill, then add ¼ to ½ a teaspoon of mustard, 2-3 big tablespoons of cashew yogurt, and 1 tablespoon of vegan mayonnaise. Stir everything together, then add a generous squeeze of lemon juice, salt and pepper to taste. Refrigerate for a few hours - this salad is most delicious once the flavors have all blended. Taste and add additional salt, pepper, mustard, or lemon juice for flavor if needed. The salad is absolutely fine to eat for up to 2-3 days.
Note: cannellini beans and tofu can both be omitted, but I love to include one or the other for protein!
Enjoy! And if you like this salad, I have another absolutely delicious one that is similar, but featuring beets, under the recipe section of Be Well Now here! These both take some time to make, but are worth the effort. It's nice to put on your favorite music in the background while making them.
December 29, 2023
Photo: vegan potato salad served in a bowl from Almaty, Kazakhstan
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