Mixed Vegetable salad in creamy white mayo sauce

I was always fascinated by the creamy salads and soups during my stay in Germany! I used love them and relish the variety of such salads & pastas as main course. After coming back to India, I did little research on them and could succeed in developing recipe for few of them. Mayonnaise is of great help for this. In today’s post, I am sharing one such recipe which you can try for other items such as pasta.

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 3-4

Ingredients:

Vegetables of choice (You can add or remove any of them)

Potatoes – 2

Carrot – 1 medium

Capsicum – 1

Cauliflower/ broccoli – few florets (cleaned)

Onions – 1

Spring onions – 2 stalks (optional)

Fresh mint leaves – 1 tsp (You can use any other herb)

Salt – ¼ tsp

Pepper powder – a pinch (as required)

Original Mayonnaise (veg) – 3-4 tbsp

Milk – ¼ cup

Method:

Step 1: Preparing Vegetables

• Wash all the vegetables. Cut potatoes, capsicum, and carrot into chunks or cubes. Avoid chopping too fine.
• Cook above vegetables and cauliflower (if using) with very little water in a pressure cooker or in a vessel until tender.
• Peel off and slice onions. Clean & chop spring onions roughly and set aside. When other vegetables are cooked, add onions & spring onions & just heat them up (not needed to cook well, need to wilt them). Sprinkle salt and mix well.

Step 2: Preparing sauce

• Mix milk and mayonnaise in a large serving bowl. Sprinkle ground pepper and crushed mint (or herb of your choice).
• Mix the vegetables with the sauce at the time of serving. Serve fresh!