Romanian Potato Salad (Salata de Beouf) & Vegan Mayonnaise
 
 
Hazel & Cacao:
Recipe type: Savoury
Ingredients
  • Potato salad:
  • 1kg potatoes
  • 2 -3 large carrots
  • can of green peas
  • 2 large gherkins
  • salt to season
  • juice of ½ lemon or to taste
  • vegan mayonnaise ( recipe below)
  • Vegan Mayonnaise:
  • 1 packet organic silken tofu
  • 3 TBSP extra virgin olive oil
  • 2 TBSP apple cider vinegar
  • 2 tsp Dijon mustard
  • pinch salt
  • few drops of lemon juice (optional)
Method
  1. For mayonnaise: drain liquid from tofu and add to blender.
  2. Add all other ingredients to blender and blend for about 1-2 minutes until smooth and all ingredients have combined. Transfer to a glass jar. Will store in the fridge for at least a week.
  3. For salad: boil the potatoes and the carrots until well cooked and fork easily pierces through. I like to peel my carrots first but boil the potatoes in their skin and peel the skin once they have cooled slightly.
  4. Empty the can of peas into a large bowl.
  5. Get chopping! Dice the potatoes, carrots and gherkins into small pieces. The smaller the better. The gherkins in particular need to be quite small.
  6. Add all chopped ingredients into the large bowl with peas and mix through until all vegetables are evenly distributed.
  7. Season with salt to taste.
  8. Add the vegan mayonnaise and stir through well to combine. Since this recipe creates a fairly large batch, I generally will use the entire batch of mayonnaise, but add as little or as much as you like.
  9. Squeeze over lemon juice and mix through again. Taste and adjust salt and lemon as desired.
  10. Get decorating if you wish or just leave it be and enjoy!
Recipe by Talida Voinea at https://talidavoinea.au/romanian-potato-salad-salata-de-beouf-vegan-mayonnaise/