Vegans can enjoy a creamy potato salad using either a purchased dairy- free mayonnaise or by making it from scratch. The mayonnaise for this recipe is also delicious in a baked potato, on a sandwich, or with your favorite salad ingredients.
Serves 6
INSTRUCTIONS
FOR THE MAYONNAISE:
- 1/2 cup soy milk
- 4 tbsp. lemon juice
- 1/2 tsp. Dijon mustard
- Pinch paprika
- Approximately 3/4 cup mixed olive oil and canola oil
- Sea salt
FOR THE SALAD:
- 1 1/2 lbs. small red-skinned potatoes, diced
- 1 tbsp. chopped fresh dill
- 1 tbsp. snipped fresh chives
- 1/2 cup finely chopped red onion
- Sea salt and black pepper
INSTRUCTIONS
- To make the mayonnaise, place the soy milk, lemon juice, Dijon mustard, and paprika in a bowl. Whisk to combine or use a blender.
- Slowly add the oil in a thin stream, whisking constantly, until the mayonnaise is thick, then continue with the mixing for 1 minute longer. Chill.
- Cook the potatoes in a pan of boiling salted water for 12–15 minutes until just tender.
- Drain the potatoes and tip into a large bowl. Set aside until just warm.
- Drizzle the mayonnaise over the potatoes and gently mix. Let stand for at least 15 minutes to allow the potatoes to absorb the flavors.
- Stir the dill, chives, and red onion into the potatoes, then season to taste with salt and pepper.
- Serve immediately.
