Vegan Warm Potato Salad

Vegans can enjoy a creamy potato salad using either  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 favourite salad ingredients.

Serves: 6 

Ingredients

For the mayonnaise

• 125ml of soy milk
• 4tbsp lemon juice
• 1/2tsp Dijon mustard
• Pinch of paprika
• 185ml mixed olive and rapeseed oil (approximate)
• Sea salt

For the salad

• 750g small red-skinned potatoes, chopped into small chunks
• 1 small red onion, finely chopped
• 1tbsp chopped fresh dill
• I cup frozen corn, thawed
• Sea salt and black pepper

Instructions

1. To make the mayonnaise, place the soy milk, lemon juice, Dijon mustard and paprika in a bowl. 
2. Whisk to combine or use an immersion 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. 
3. Chill the mayonnaise.
4. Cook the potatoes in a pan of boiling salted water for 12 to 15 minutes until just tender.
5. Drain the potatoes and tip into a large bowl. Set aside until just warm.
6. Drizzle the mayonnaise over the potatoes and gently mix. 
7. Allow to stand for at least 15 minutes to allow the potatoes to absorb the flavours. 
8. Stir the corn, dill and red onion into the potatoes.
9. Season to taste with salt and pepper. Serve immediately. 
10. Enjoy!

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