Vegan Potato Salad
Pasta Vera Vegan pesto – 1 small tub
New potatoes
Vegan mayonnaise (bought or see recipe below)
Juice of half a lemon
Salt pepper
Fresh Basil
Toasted pine nuts
Vegan Mayonnaise
1/2 cup (120ml) soy milk, at room temperature
1 tablespoon red or white wine vinegar
1/4 teaspoon salt, plus more to taste
1 ½ teaspoons mustard
1 teaspoon fresh lemon juice, optional
1 cup (236ml) neutral oil like sunflower oil or rice bran
Pinch sugar or maple syrup, optional
Vegan Potato Salad – Directions
Cook new potatoes in salted water till tender drain and let cool.
Mix through mayonnaise, lemon juice and 3-4 tablespoons of pesto into cooled potatoes.
Add salt and paper and check seasoning. Add more pesto if you want a real pesto kick.
Add to serving bowl, and top with pine nuts and basil.
Vegan Mayonnaise – Directions
Using a Food Processor or Stick Blender
Add the soy milk to a food processor bowl or cup for blender.
Process for 1 minute or until the liquid begins to thicken and froth up.
Add the vinegar, salt, mustard, and lemon juice, and process for another 30 seconds until well blended.
Scrape the sides and bottom of the bowl/cup. Then, with the food processor or stick blender running, slowly add the oil in tiny drops until about a quarter of the oil has been added (slowly adding the oil is critical for proper emulsification).
After adding all the oil, scrape the bowl/cup and then process for 10 seconds
