Potato Salad

Perfect addition to any vegan feast! A classic but veganised!

Ingredients

680g small potatoes
1 tbsp salt
1/2 cup vegan mayo (recipe below)
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
Salt & pepper
Fresh dill
1/2 red onion, sliced in thin half circles
1/2 cup slices pickles

Mayo
1 cup plain oil
1/2 cup soy milk
1 tsp dijon mustard
Salt & pepper
1 tsp lemon juice

Method:

To make the vegan mayo, place all ingredients in a blender and blend for 5-10 seconds until thick. Taste and add more lemon juice, salt or mustard if necessary. Mix the wholegrain mustard and red wine vinegar into the 1/2 cup of vegan mayonnaise, this is your potato salad dressing.

Chop potatoes into quarters, or any size your prefer. Boil a pot of water with the tbsp of salt then place the chopped potatoes and boil until a knife goes through easily. Place cooked potatoes, red onion and pickles in a large bowl and mix through your dressing until everything is coated. Sprinkle with fresh dill and salt & pepper. Enjoy!