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.

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