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
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1 cup soy milk
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1 cup sunflower oil
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2 cloves garlic
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3 tbsp dijon mustard
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1 lemon (juice) 20ml
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1 tsp salt
Salad
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1 kg small chat potatoes (halved)
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1 handful cornichons (chopped)
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60g ¼ red onion (sliced)
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1 bunch dill (chopped)
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1 bunch parsley (chopped)
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1 cup vegan aioli
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2 tbsp sea salt
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1 tsp black pepper
METHOD
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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.
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Meanwhile, add all vegan aioli ingredients into blender and blitz for 1-2 minutes or until completely emulsified.
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In a large separate bowl mix together potatoes, aioli, chopped herbs, red onion, dill pickles, and seasoning.
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Ingredients for Plant Based Potato Salad
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Ceres Organics Organic Vegan Garlic Aioli 235g
Not available on click & collect.$7.80 ea $3.32 / 100g