This is one salad that is hearty, filling and chock full of nutrients while being delicious (even the versions with just potatoes and hardly anything else!)
A great way to feel satiated and refreshed this summer.
|Just the thing for a light, al fresco lunch in the blazing summer.|
For me, this is particularly high on nostalgia because it used to be one of my favorite things to order long ago at a restaurant called Casa Piccola (now non-existent), one of the few places in Bangalore where one would find continental type of dishes, a tad homely in style, but such menu choices were few and far between, those days.
So naturally, one of the first things I wanted to use my home-made Vegan Mayonnaise (with Aquafaba) was this.
This is my version, with plenty of fruits and veggies along with my favorite potatoes.
If not ultra strict, it even works as a ‘phalahari, or fasting food.
A delicious way to get a dose of fresh nutrients!
Ingredients: (4 large servings)
Boiled (Waxy) Potatoes – 5 or 6 medium sized, peeled, cut into chunks.
Lightly-steamed/Blanched Vegetables – 4-5 cups (carrots, french beans, peas), peeled and cubed
Crunchy apple (tart or sweet) – 1 small, cut into chunks.
Pineapple – 1 cup, cut into chunks
Vegan Mayonnaise (see here for how to make) – 3/4 cup (or to taste)
Onion – 1 small, finely chopped
English Cucumber – 1 cut into chunks
Olives – 1-2 Tablespoon
Pickled gherkins – 6 small, sliced
Capers – 1 Tablespoon
Celery – 1-2 sticks finely chopped
Fresh Parsely – 1-2 Tablespoon finely chopped
Salt and freshly milled pepper – to taste
(All ingredients and quantities flexible and optional, depending on preference.)
Mix everything well together. Add the vegan Mayo dressing, and toss it all together till the pieces are nicely coated.
Chill in the refrigerator for at least an hour.
Serve cold (or just slightly cool, as I like it).