Even though Summer is almost over you still have lots of time to enjoy some more family picnics or barbecues. Being plant based doesn’t mean you have to miss out of some of the traditional comfort food salads usually served so I wanted to share this recipe with you!
If you can cook some baby potatoes and you have a blender or a food processor you can make potato salad AND your own plant based vegan mayo. This is my take on a classic recipe including some of my favourite things for cold creamy salads like red onion, celery, dill and pickles.
This recipe is sure to please your friends and family for a cook out or even to pack for lunch for yourself or kids. No need to worry about it being food safe out of the fridge because it’s naturally egg free as well!
Why not give it a try and then tell me what you paired it with by commenting below? Enjoy š
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Oil-Free Plant Based Dill Potato Salad With Homemade Vegan Mayo
Ingredients:
3/4 cup white bean and cashew mayo or other oil free homemade mayo 1.5 lbs baby potatoes (I used red skin)
3 stalks of celery, sliced
6 small sweet gherkin pickles sliced, or other favourite pickle chopped
1/4 red onion, diced 1 green onion/scallion, sliced
1/3 cup of fresh dill, packed and chopped
Herbamare or salt to taste
Fresh ground pepper to taste
Directions:
1). Make or portion out 3/4 cup of white bean and cashew mayo.
2). Wash baby potatoes and slice in half if desired. Place in a steamer basket in a large pot with enough water and steam just until fork tender. Be careful not to overcook the potatoes.
3). Drain and rinse the potatoes in cold water and place in the fridge for at leastĀ half an hour to cool down before dicing and continuing.
4). Prepare the vegetables and herbs.
5). If desired cut the baby potato halves again so they’re now in quarters. Place in a medium or large bowl and add the sliced vegetables and herbs.
6). Add theĀ white bean and cashew mayoĀ and stir to combine.
7). Taste test and add Herbamare or salt and pepper to taste. DependingĀ on if you used my mayo recipe or another mayo recipe you might want to add some extra dijon mustard if desired.
8). Chill in fridge if desired. Best eaten within 3 days due to fresh ingredients.
Tip: To have an even dice of onion and celery and pickles you can use a vegetable chopper if desired.
Have you ever made your own vegan mayo before? What do you like to put in your potato salad recipe?
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