Potato Salad
[Vegan]
Author Bio
I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and...
I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and online portals. I am convinced that an ethical approach is necessary at the table, respecting all forms of life, the environment, and its resources. Furthermore, I feel that awareness of what we eat is important to make choices that respect humans, animals, and the planet. Follow me on Zucchero & Viole. Read more about Simona Malerba
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Potato Salad [Vegan]
A simple potato salad!
Ingredients You Need for Potato Salad [Vegan]
How to Prepare Potato Salad [Vegan]
- Wash and peel carrots. Remove the peel with a potato peeler. Also wash the potatoes and peel them too.
- Cut the potatoes and carrots into small cubes (the potatoes a little larger than the carrots) and keep them apart. Boil the peas in salted water. Steam carrots and potatoes separately. It will take a few minutes. Carrots must remain more crispy. (If you want you can cook them boiling in salted water).
- Another important step: after cooking, let the vegetables dry (excluding peas) for 45 minutes in the oven at 200ºF, so they will lose all the water. Meanwhile, cut the pickled cucumbers into small pieces or wedge the onions, according to taste.
- When the vegetables are cold, add the pickles and mix well. Prepare the salad by mixing all the vegetables with a few tablespoons of mayonnaise, mix well, keep in the fridge until served, accompanied by croutons.
- If you want to serve it in a somewhat scenographic way, cover a bowl with foil, pour the Russian salad, flatten with a spoon, cover and keep in the fridge until ready to serve. At this point overturn the bowl on a serving dish, remove the foil and decorate with some greens.
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