Vegan Potato Salad
Preparation time: 45 minutes
Serves: 6 (as an appetizer)
The inspiration for this salad comes from the Russian 'olivie' salad, which is loved widely and eaten in many homes over New Year's!
The salad lasts in the refrigerator for several days and is great as a side to a meal. You can also spread it on bread or crackers and serve as an appetizer!
3 medium potatoes
1 celery stalk
3 dill pickle slices
5-7 green olives
Fresh herbs: dill, cilantro
1 teaspoon mustard
2-3 tablespoons vegan mayonnaise (To be honest, we had a very hard time finding this in Kazakhstan. It's available in Russia and the US, not sure about other places in the world)
2 tablespoons pickle juice from pickle jar OR 1 teaspoon apple cider vinegar
Salt, pepper, pinch of asafetida (optional!), pinch of turmeric
Boil the potatoes and carrots until tender. When ready, cool and dice into small pieces. I sometimes plunge in cold water if I am in a hurry. In the meantime, cut your celery, pickles, and olives into small pieces. Mince the fresh herbs and put all of these ingredients together in a large bowl. Add the mustard, mayonnaise, pickle juice or vinegar, and spices. Use salt and pepper to taste. Adding a bit of turmeric gives the salad a nice bright color, and it's good for you! Since I prefer not to eat onions, I also add a tiny pinch of asafetida for flavor, but you could use green onions if you have any on hand.