Plant Based Potato Salad

 


My other nationality is German - so growing up my favourite thing was my Omi's bomb potato salad! This is a plant based version of her recipe basically.

Serves: 4

 

INGREDIENTS

Vegan aioli

  • 1 cup soy milk

  • 1 cup sunflower oil

  • 2 cloves garlic

  • 3 tbsp dijon mustard

  • 1 lemon (juice) 20ml

  • 1 tsp salt

 

Salad

  • 1 kg small chat potatoes (halved)

  • 1 handful cornichons (chopped)

  • 60g ¼ red onion (sliced)

  • 1 bunch dill (chopped)

  • 1 bunch parsley (chopped)

  • 1 cup vegan aioli

  • 2 tbsp sea salt

  • 1 tsp black pepper

 

METHOD

  1. Place potatoes in a large pot. Cover with cold water, season with salt and bring to boil over high heat. Reduce to medium. Cook for 15-20 minutes. Or until just tender. Poke a small sharp knife into the potato to check. Drain and set aside to cool.

  2. Meanwhile, add all vegan aioli ingredients into blender and blitz for 1-2 minutes or until completely emulsified.

  3. In a large separate bowl mix together potatoes, aioli, chopped herbs, red onion, dill pickles, and seasoning.

Follow Adelene on Instagram here.

Pictures by TNM Media, follow them here.

 

 

Ingredients for Plant Based Potato Salad

Garlic Head Each

$2.00 ea
$19.99
 

Lemon Premium Each

$1.22 ea
$6.99
 

Onion Red Spanish Each

$1.75 ea
$6.99
 

Fresh Herbs Parsley Continental Bunch

$3.99 ea
 

Fresh Herbs Dill Bunch

$3.99 ea
 

Bonsoy Soy Milk 1L

$4.80 ea
 

Maldon Sea Salt Flakes 240g

$7.99 ea
 

Bonsoy Soy Milk 6 x 1L

$27.00 ea
 

Chef's Choice French Dijon Mustard 200g

$2.99 ea
 
 

Sacla Gherkins in Vinegar 290g

$3.99 ea