1LB creamer (small) potatoes, cut in half
1 cup of freezer peas, thawed
1 yellow zucchini, thinly sliced
1/4 cup (vegan) mayo
3 cloves of garlic
2t teaspoons of garlic powder
1 cup of dill, rinsed
1 cup of mint, rinsed
1/2 cup of tarragon, rinsed
1 cup of cilantro, rinsed
1/2LB green beans
1/2 cup of red onion
1 1/2 cups of cider vinegar
1 cup of h2o
1/2 cup of sugar
1 tablespoon of triple crunch mustard
4 tablespoons of olive oil
1. First, let's make the pickled things: heat up 1C cider vinegar, 1C h2o + 1/2C sugar just until the sugar has dissolved (let's keep that green bean crunch!). Take a couple of those dill stems you were going to throw out, add it into a heat proof container with the cleaned green beans - add in the liquid. Place in fridge (uncovered) to cool.
2. Add red onion in a pan and cover with remaining vinegar (it should almost just cover it), add a bit of salt and turn onto high heat; let the vinegar dissolve entirely - the onions should be bright and tender.
3. Put potatoes in a medium pot and cover with cold water, salt generously (potatoes love salt unconditionally) and place on high heat to a boil; cook until tender (about 20-30 minutes).
4. Drain+ cool potatoes in your fridge
5. Now for the herb salsa verde, take three-quarters of all your herbs and chop them up nicely - add to a bowl with some lemon zest, 1 clove of diced garlic, your mustard + some olive oil. Mix and adjust seasoning to your preference with a bit of salt and pepper. Add more olive oil to get a "sauce-like" consistency.
6. Finally, we've made it to the garlic mayo. Microplane/dice 2 cloves of peeled garlic and add mayo + garlic powder. Season with salt and mix together.
7. Combine potatoes, herb salsa verde + pickled onions in a bowl, mix well + adjust seasoning. Add a bit of lemon zest to brighten things up even more. Add a good spoon of mayo on the bottom, followed by the potatoes. Add a couple more small dollops of mayo on top, followed by your zucchini slices, freezer peas and remaining picked (but not chopped) herbs. Give a couple extra zests of lemon for god luck, and a pinch of finishing salt.