Olivieh Salad is one of the most popular dishes in Iran. There it's not only eaten as a salad, but also used as a filling for sandwiches. This version is vegan, which means compared to the traditional recipe, this one doesn't contain chicken or eggs. However, you could substitute both with tofu or chickpeas, I guess.
Cook potatoes (incl. the ones for the mayonnaise) with their skins on in a large pot filled with plentiful water.
Once cooked, drain the potatoes and rinse with cold water to stop the cooking process. Peal potatoes and cut them into about 1 inch big cubes.
Dash frozen peas and carrots with piping hot water and let simmer for a few minutes. Drain and rinse with cold water. If required, cut carrots into small cubes.
Place potatoes in a big bowl, together with peas, carrots, pickled cucumbers and green onion.
Mix together mayo with soy yoghurt and season with salt & pepper.
Add mayo dressing to the salad and toss gently to mix.
Finally season once more with salt and lemon juice and let marinate in the fridge for about 1 hour.