Potato salad with vegan mayonnaise and "egg"
A quick and light salad
Ingredients
For the vegan mayonnaise
- 110 ml soy milk sugar-free
- 1.5 tsp mustard
- 1 tsp cider vinegar
- ½ tsp sugar
- ½ tsp salt
- 80 ml sunflower oil
- 3 drops of lemon juice
For the potato salad
- ½ leek optional
- 500 gr potatoes
- ½ cucumber
- 1 tomato
- 2 spring onions
- 3 radishes
- pepper
- kala namak
- smoked paprika optional
Instructions
For the mayonnaise
- Put all the ingredients, except the sunflower oil, in the blender and mix on medium speed.
- While mixing, slowly add the oil.
- Put the mayonnaise in a bowl and then, in the fridge where it will become thicker.
For the potato salad
- If you add the leek, cook it in hot water and remove it after 3 minutes.
- In the same water, continue cooking by adding the potatoes. Boil them until soft, but still firm.
- Cut the vegetables into small pieces and the radishes into thin slices.
- Put them in a bowl and add the mayonnaise, pepper, smoked paprika and kala namak, which will give the egg flavor. Mix them all together.
- Put them in the fridge for a while so the aromas and flavors are well blended.
- Enjoy your salad cold or hot.
Notes
Tips:
- If the milk is watery, which means it does not contain enough soy (see on the ingredients of the package), the mayonnaise will not thicken.
- We use soy milk and not some other type of plant-based milk because soy (like egg) contains lecithin which is an emulsifier.
- If the milk is cold, the mayonnaise becomes thicker faster.
- We choose sunflower oil, and not olive oil or other type of oil, for its neutral taste. In addition, when you blend olive oil, it becomes a bit bitter.
- If the mayonnaise tastes a bit rough, you can add a little more sugar or sunflower oil.
- If you want the texture even tighter, add a little more sunflower oil.