Vegan potato salad with mayonnaise

Name: Vegan potato salad with mayonnaise - Patricia C.
Ingredients: For the salad: 1200 g white potatoes; 4 green onion stalks; olives; salt; pepper. For the mayonnaise: 300 ml water; 3 tablespoons starch; 2 tablespoons lemon juice; 1 teaspoon mustard; salt; oil.

Sezon - Vegan potato salad with mayonnaise by Patricia C. - Recipia

I have made this potato salad with vegan mayonnaise many times, especially when I need something quick for lunch or a simple dinner. The boiled potatoes in their skins retain their texture, and the egg-free mayonnaise is easily made with a little starch and oil. I love that I can prepare it in advance, and if I have green onions and olives on hand, nothing else is needed alongside. Quick Info Total time: about 1 hour Preparation time: 15 minutes Cooking time: 30-40 minutes (boiling potatoes + preparing mayonnaise) Servings: 4-6 Difficulty: easy Recipe type: cold salad, suitable for fasting periods or egg-free menus Ingredients For the salad: - 1200 g white potatoes (about 6 large potatoes) - 4 green onion stalks - olives (to taste; I add a few dozen, pitted) - salt - pepper For the vegan mayonnaise: - 300 ml water - 3 tablespoons starch - 2 tablespoons lemon juice - 1 teaspoon mustard - salt - oil (about 150-200 ml, added gradually, as needed for the desired texture) Preparation method 1. Wash the potatoes well and boil them in their skins in a pot of water with a little salt. Start checking after 25-30 minutes with a fork; it should go in easily, but the flesh should not crumble. Remove the potatoes and let them cool completely before peeling. 2. While the potatoes are cooling, prepare the vegan mayonnaise. Mix the starch with the 300 ml of water in a small saucepan, ensuring there are no lumps. Place over low heat and stir constantly with a whisk until it thickens. It will become like a thick cream after a few minutes. Remove the saucepan from the heat and let the mixture reach room temperature. 3. Once the starch cream has completely cooled, add salt, mustard, and lemon juice. Mix vigorously until homogeneous. Start incorporating the oil, pouring it in gradually and mixing continuously with the whisk or hand mixer until the mayonnaise reaches the desired consistency – it should not be too thick, but creamy and slightly bound. 4. Peel the potatoes and cut them into medium cubes, not too small or too large. Place them in a large bowl suitable for mixing. 5. Slice the green onions into thin rounds. If the olives are whole, pit them and cut them in half or slices. Add them over the potatoes. 6. Pour the mayonnaise over the potatoes and mix gently from the bottom up, so as not to crush the potatoes. Adjust with salt and pepper to taste. Why I make this recipe often This salad is handy whenever I need a side dish or a light meal, without complicated ingredients. The vegan mayonnaise is quick to make, with no compromise on taste or texture. It can be prepared in advance and kept in the refrigerator. Tips and variations Tips - Use white potatoes, not red ones – they boil faster and are not mealy. - Boil the potatoes carefully, so they don’t turn to mush. - Don’t mix too roughly at the end, so that visible pieces of potato remain. Substitutes - You can also use finely chopped red onion if you don’t have green onions. - If you want more freshness, you can add dill or fresh parsley, but the classic recipe is without. - The olives can be green or Kalamata, depending on what you have on hand. Variations - For more consistency, you can add diced pickles. - If you’re not fasting, you can use classic mayonnaise, but the vegan version is suitable even for the rest of the year. - It also works with a little diced bell pepper or sliced radishes for color. Serving ideas - This salad goes well with other fasting dishes or as a main course on a busy day. - It can be taken to a picnic, put in sandwiches, or served as a side with grilled vegetables. Frequently asked questions 1. Does the vegan mayonnaise curdle? If you add the oil gradually and mix constantly, it should not curdle. I have never had issues with this starch version. 2. Can the salad be made with pre-boiled potatoes? Yes, you can boil the potatoes a day in advance and keep them whole in the refrigerator, then peel and cut them when making the salad. 3. What type of starch is suitable for the vegan mayonnaise? Classic food starch (corn) works best. I do not recommend potato starch, as it can change the texture. 4. What do I do if the mayonnaise is too runny? Continue adding oil, a little at a time, and mix well. If it still doesn’t bind, let it sit in the refrigerator for a while – it will thicken more. 5. Can I freeze the potato salad with vegan mayonnaise? I do not recommend it. The texture of the potatoes and mayonnaise deteriorates after freezing. Nutritional values Estimation for a medium serving (out of 6): - Calories: 250-320 kcal - Carbohydrates: 40-45 g - Proteins: 4-5 g - Fats: 9-13 g The values are approximate and can vary depending on how much oil you use for the mayonnaise and the amount of olives. The salad is relatively filling, with a moderate fat content, most coming from the oil. Storage and reheating The potato salad with vegan mayonnaise keeps well in the refrigerator for 1-2 days in a closed container. The potatoes will absorb some of the sauce, so it may seem firmer after a few hours, but it remains tasty. I do not recommend reheating; it is served cold or at room temperature.

Vegan potato salad with mayonnaise

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