Potato Salad - Pink & Vegan


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Lunch
Cuisine
Vegan
Author
Jessica Lord
Serves
6
Preparation Time
10 minutes
Cooking Time
20 minutes

Ingredients

Basic Mayonnaise

  • 1/2 cup vegan soy mayonnaise
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp baby capers, drained
  • 2 tsp lemon juice
  • 2 tsp vegan egg yolk sauce

Produce

  • 4 cups peeled, roughly diced potatoes.
  • 1 tsp caraway seeds (optional)

Optional

  • Green onions to garnish
  • 1 - 2 Tbsp pickled beet liquid
  • 1 400g can baby beets, drained and roughly chopped

Instructions

  1. Peel and dice potatoes into bite sized chunks (unless using baby potatoes, then just chop in half if you don't mind the skin... it is good for you).
  2. Boil Potatoes for 20 minutes with caraway seeds if using, drain and set aside.
  3. While the potatoes are boiling, mix up the mayonnaise and pray you still have some egg yolk sauce left over (soy mayo id quick and easy to make, yolk sauce, less so...)
  4. If using beets, add a good splash of beet liquid to the mayo mix and drain the rest.
  5. Roughly dice your baby beets if they are more adolescent than infant, and combine everything in a mixing bowl, serving bowl, or storage container for fridge binge consumption...
  6. Add a small handful of green onions, thinly sliced, if desired. Because I usually fridge this I leave out the onions and cut them as I need them, or omit them depending on who I am sharing it with...

Notes

  • Confession time: My cousin introduced me to this recipe one Christmas gathering... She loved it because it used a whole 500g bag of baby potatoes, a whole can of baby beets, and a whole jar of whole egg mayonnaise... the green onions were obviously optional, ad if there were any spare she likely would have thrown in a roughly chopped boiled egg or three.... Anyway, Vegan now... haven't had this salad for years, hope i did it justice, but husband loves it regardless of authenticity.
  • The lemon juice and egg yolk sauce are subjective, you can add more or less.
  • The caraway seeds are personal choice, after my trip to the Europe with the previously mentioned cousin, and eating the best boiled potatoes ever (no exaggeration)... I have a compulsion to boil potatoes with caraway seeds, makes them slightly yellow and ever so scrumptious.