I made this for lunch last week and want to share this recipe. It’s a very simple vegan potato salad, I adapted my mother’s recipe to make it vegan, and it turned out great. What I like about this salad is that it’s very easy and quick to make, and everyone, vegan or omni, loves it!
I usually keep it simple and use only potatoes, fennel, tomatoes and chives, but I wanted to use what I had in the fridge, so I added some parsley and avocados. I’m not a parsley fan but it worked out fine in the recipe, and the avocados were also a good addition. I think the fun thing about potato salads is that mostly anything works, so you can just be creative.
I made vegan mayo from Mark Reinfeld and Jennifer Murray’s 30 Minute Vegan, I love that recipe! It’s our only option here in Santiago, we can’t find vegan mayo at the supermarket. I once found a soy spread that was very expensive and tasted nothing like mayo, but it’s not on the market anymore (and even if it was, I wouldn’t buy it again).
Instead of using regular salt in the mayo, I used this garlic and seaweed sea salt we bought a while back, I must buy more of that stuff, it’s delicious and gives food a mild garlicky taste without being all over the place. I must have used about two or three generous tablespoons of mayo for the salad.
I steamed 5 potatoes, that were already peeled and cut into medium pieces, and let them cool for about half an hour before mixing them up with the other vegetables and the mayo. Once everything was mixed together, I checked the salt and that’s all, it was ready. Isn’t this a great recipe for a picnic or potluck?