Vegan Potato Salad
I don't know a better summer food than Potato Salad! Somehow it's super refreshing???? Anyway, take a bowl of this with you to the next BBQ you attend and you'll be everyones favourite guest.
Ingredients
- 700 g baby potatoes
- 250 ml sunflower oil
- 125 ml soya milk
- 2 tbsp apple cider vinegar
- ½ tsp salt
- ½ tsp mustard powder optional
- 70 g cornichons
- 10 g dill
- 2 spring onions
- 1 tbsp wholegrain mustard
Instructions
- Cut the baby potatoes in half, place in a saucepan and cover with water. Add a large pinch of salt and bring to a boil. Boil for around 15 minutes until potatoes are lovely and tender.
- In a mixing cup add sunflower oil, soya milk, salt, apple cider vinegar and mustard powder (if using). Emulsify using a stick blender, making sure it is at the bottom of the cup when you start. If there is any excess oil at the top bring the stick blender up.
- Transfer mayonnaise to a large mixing bowl, add finely chopped cornichons, spring onions and dill, along with the wholegrain mustard.
- Drain the potatoes, allow to cool slightly.Chuck them into the mayo, stir to combine, season generously with salt + pepper and SERVE.
Tried this recipe?Let us know how it was!