8 medium potatoes, peeled or scrubbed
1 cup fresh or frozen green peas
3 or 4 green onions, sliced
2 apples, diced
1/2 cup celery, chopped, optional
1/2 cup sliced pitted black olives, optional
1/2-1 cup vegan mayonnaise (recipe below)
salt and pepper, to taste Vegan mayonnaise:
1 pound firm tofu
1 lemon, juiced
1-2 tablespoons apple cider vinegar, optional
1 clove garlic
1 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon black pepper
1 teaspoon dijon mustard, optional
1/4 cup vegetable oil
1. Boil potatoes in salted water until just done, about 20 minutes. Cool. When cool, dice in small pieces. If using frozen peas, boil them for about 1 minute. Set aside.
2. To make vegan mayonnaise, blend all ingredients except oil, until very smooth. Use the vinegar for tangier dressing. Very slowly add the oil while the blender is still running.
3. To potatoes and peas, add the remaining ingredients, except salt and pepper. Add enough vegan mayonnaise to make a creamy dressing over the vegetables.
4. Mix, taste and adjust the salt and pepper to your liking. Make this salad early in the day or the night before so the flavors of the vegetables and dressing blend.