Creamy potato salad

This potato salad is inspired by an Iranian potato salad with chicken (that in turn origins from Russia) called Salad-e Olovi-e. Tsubako’s version is vegan. It is a perfect dish to take with you on a picnic. Eat it with freshly baked baguette!

Creamy potato salad

  • 550 g potato, boiled
  • 300 g gherkin, chopped
  • 300 g carrot, chopped
  • 200 g green pea
  • 225 g vegan mayonnaise
  • 2 tablespoon lemon juice
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  1. Cook the carrot and green peas until soft.
  2. Grate the potato in a large bowl.
  3. Add gherkin, carrot and green pea to grated potato and mix with mayonnaise, lemon juice, salt and pepper.
  4. Set the salad in fridge to cool for about an hour before serving.



  • 煮たジャガイモ550g
  • 刻んだキュウリのピクルス300g
  • 人参300g
  • グリンピース200g
  • マヨネーズ225g
  • レモン汁大さじ2
  • 塩小さじ2
  • 黒こしょう小さじ1
  1. 人参とグリーンピースを柔かくなるまで煮る。
  2. ジャガイモを荒く摩る。
  3. キュウリのピクルス、人参、グリーンピースを加え,マヨネーズ、レモンジュース、塩こしょうを入れ更に混ぜる。
  4. 冷蔵庫に入れ食べる直前まで1時間ほど冷やしてから頂く。

2 Comments Add yours

  1. Looks delicious and is perfect for the coming hotter season🙂 Thanks for sharing!


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