Chelsey Crafts: Recipe: Vegan Potato Salad

Make friends with salad at your next BBQ gathering with this creamy, healthy, satisfying potato salad.

Potato salad has probably been the most popular accompaniment for backyard barbecues since the beginning of backyard barbecues. Arguably the best vegetable around town, potato is the star of this salad. Take it along to BBQs, picnics or make it just because.

Step One - Pick a good potato for your potato salad. Not all potatoes are made equal and the type of potato you use for your salad will make all the difference. A waxy potato will hold it's shape well after boiling which makes it perfect for potato salad.

Step Two - Boil the potato, mix it up with the remaining ingredients below and it's as easy as that. This is a super easy recipe for a basic potato salad. If you're feeling fancy, add more veggies and herbs or try different variations of mayo - chilli and lime, lemon and avocado, spicy Sriracha..get creative and make it your own!

Serves 2-3

INGREDIENTS
- 6 large delight potatoes, quartered (or bite sized pieces)
- 1/2 cup vegan mayonnaise (preferably homemade - recipe below)
- 1/4 cup pickles (2 large or 5-6 cocktail sized pickles), finely chopped
- 2 1/2 tablespoons spring onions, finely chopped
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- Pinch of paprika to garnish
Optional: Add 1 teaspoon of fresh dill for a boost in nutritional value and colour.

RECIPE
1. Place the potatoes in a medium sized saucepan and cover with cold water. Bring to the boil then season with salt. Continue to boil for approximately 10 minutes or until tender.
2. Drain then set aside to cool.
3. If you are using homemade mayo make it now while the potatoes cool.
4. Add the mayo, pickles, 2 tablespoons of spring onions, apple cider vinegar, lemon juice, paprika, onion powder and salt to potatoes and gently toss to combine.
5. Transfer salad to a serving bowl and garnish with remaining 1/2 tablespoon of spring onions and sprinkle with paprika.
6. Serve immediately or refrigerate in an airtight container.

Makes 1/2 cup mayo

Homemade Vegan Mayo
- 1/4 cup raw cashews (preferably soaked for 2+ hours - the longer soaked the creamier)
- 6 tablespoons olive oil
- 2 tablespoons water
- 1/2 teaspoon mustard
- 1/4 teaspoon garlic, minced
- 1/2 tablespoon lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon sweetener (I used rice malt syrup)
- Pinch of salt

See the original recipe here to make 2 cups of vegan mayo and save some for later!

RECIPE
1. Place all ingredients in a food processor or blender and mix well (until smooth and creamy).
2. Refrigerate in an airtight glass container*.

*The mixture will thicken as it cools down. If you want a runnier mayo, add more water.