Mother-in-law's vegan potato salad

Ingredients for 10 servings:

• 2 ½ kg potatoes
• 1 bunch of spring onions
• 3 large apples, sweet
• 800 g peas and carrots, preferably from the can, but drained
• 2 bell peppers
• 10 gherkins
• ½ cucumber(s), without seeds
• 1 bunch of herbs, e.g. parsley, chives, across the herb garden
• 250 g Soy Cream Cuisine
• 4 tbsp Dijon mustard
• 130 ml olive oil
• salt and pepper
• e.g. Paprika powder, hot
• e.g. turmeric powder

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 25 minutes

Vegan, vegetarian, without mayonnaise

Cut the potatoes into thick slices and boil in salted water until al dente. Meanwhile, chill the soy cuisine and olive oil. Chop all the remaining ingredients and place them in a very large bowl. For the dressing, whisk the mustard with the soy cuisine, gradually adding the olive oil while whisking continuously. This works best in a tall, narrow bowl with a hand blender. Finally, toss the cooled potatoes with the vegetables and add the finely chopped herbs. Toss everything with the dressing. This salad is perfect for hot summer days, as it won’t go bad as quickly due to the lack of eggs. Remove from the refrigerator 20 minutes before serving.