Eosinophilic Esophagitis Friendly Vegan Olivier Salad
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Learn more →Ingredients
6 servings
For the salad
- 1 ½ lb yukon gold potatoes (about 4 medium), unpeeled
- 3 medium carrots, unpeeled
- 1 cup frozen peas
- 4 medium dill pickles, finely diced
- ½ medium red onion, finely diced
- 2 tbsp capers, drained and roughly chopped
For the dressing
- ¾ cup vegan mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh dill, chopped (optional)
Instructions
- 1
Place the potatoes and carrots in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook until a paring knife slides into the thickest potato with no resistance, about 20–25 minutes. Drain in a colander and let cool until comfortable to handle.
- 2
While the vegetables cool, place the frozen peas in a medium pot with enough water to cover. Bring to a boil over medium-high heat and cook until just tender, about 2–3 minutes. Drain and rinse under cold water until fully cooled.
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