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Crispy potato, pea and mushroom salad




Source of Recipe


vegnised Coles version






Recipe Introduction


serves 8

To make vegan sour cream, soak cashews overnight, blend and add 1 tbs lemon juice





List of Ingredients



• 1 kg baby red royale potatoes
  
• 2 tbs olive oil
  
• 2 tsp smoked paprika
  
• 1/2 - 3/4 cup vegan sour cream (see above)
  
• 1/4 cup mayonnaise (eg vegannaise)
  
• 2 tbs white wine vinegar1/2 cup finely chopped chives
  
• 1/4 cup coarsely chopped dill
  
• 200g sugar snap peas
  
• 200g snow peas
  
• 500g pkt frozen peas (or equivalent fresh)
  
• 8 mushrooms, halved then sliced
  
• 3 spring onions, thinly sliced.
  






Instructions



1. Preheat oven to 200C. Line a baking tray with baking paper. Place potatoes on lined tray. Drizzle with oil. Season. Sprinkle with paprika. Toss to coat. Roast for 30 minutes or until tender.
   
2. Use a clean tea teowel to gently crush each potato. Roast for 15 mins or until golden. Set aside to cool slightly
   
3. Mix together the sour cream, mayonnaise, and vinegar, Stir in half the chives and half the dill. Season
   
4. Bring salted water to the boil, add in all 2 types of peas and cook for 2 minutes until just tender. Refresh under cold water and drain.
   
5. Heat some oil and fry mushrooms for about 5 minutes until tender. Cool
   
6. Arrange potato, peas, mushroom and spring onion on a platter. Drizzle with dressing. Sprinkle with remaining chives and dill to serve.
   






Final Comments


IDK if you actually need chives AND spring onion. I'd be inclined to pick one but up to you