Ingredients

Ingredients for potato salad:
500g baby potatoes or medley potatoes
2 celery sticks, chopped
1/2 cup Living Goodness Super SuperKraut, drained
1/2 cup chopped spring onion
Ingredients for vegan mayonnaise:
1/4 cup aquafaba (canned chickpea water or cannellini beans water)
1 teaspoon Dijon mustard
2 teaspoons apple cider vinegar
1 tablespoon brown rice syrup
1/4 teaspoon fine salt
3/4 cup grapeseed oil
black pepper

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Method:

Method for potato salad:

1. Wash and drain the baby potatoes, cut into halves.

2. Place potatoes in a steamer basket, add enough boiling water in the steamer, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes. Chill the potato completely.

3. In a mixing bowl combine the chilled potato, chopped celery and onion, sauerkraut and mayonnaise. Toss gently to combine. Serve, or cover and refrigerate up to 2 days.


Method for vegan mayonnaise:

1. Add the aquafaba, Dijon mustard, vinegar, syrup, salt and pepper to a tall jar. Blend on high with an immersion blender for 30 seconds until frothy. 

Then, with the immersion blender on its highest speed, slowly stream the oil in. The oil will start to emulsify and turn into a thick and creamy white mix. After about 20 seconds, the transformation should be pretty much complete, just make sure that every last bit of oil gets well incorporated. The vegan mayonnaise is now ready to use.


-Recipe shared by Living Goodness | Recipe created by Crazy Cucumber