Its magnificent green color will make it shine on the dinner table, and anyone who tries it will be delighted: it's so creamy and succulent, with a pleasant combination of sweetish and sour flavors, not over-seasoned or spiced. It's quite filling, but light in the same time. It's essentially a vegetarian recipe, but it can be made vegan sustainable with the right choice of mayo. In short, it's a must-try!
This is what you'll need:
- Peel and cut potatoes into bite-sized pieces. Put them into a pot, add peas (if using fresh or frozen, of course) and spinach, sprinkle with a bit of salt and pour some cold water, just enough to cover the vegetables. Bring to boiling over medium fire, then simmer until vegetables are tender, but still firm. Drain and set aside to cool.
- When potatoes and peas are lukewarm, add diced cucumbers, sprinkle with some more salt, if necessary, and some pepper to taste. You can add some garlic powder if you like it. Toss.
- Add mayonnaise and stir gently to cover the vegetables with mayo, but to keep them from smashing. You can add some more mayo if you prefer a more runny salad. Also, if you are planning to serve it a few hours later, you should certainly stir in an additional spoonful of mayonnaise, as potatoes will absorb it gradually.