My life is changing, a lot.
It’s exciting, it’s scary, and it’s going to be a ride. And I want to share it with you all (and by you all, I mean I want to throw it into the interwebs and hope that maybe someday, someone will read it.) For this reason, I have decided to divide The Vegan Harvest into two parts: Recipes and The Blog. I’ll continue to share recipes, but I won’t share aspects of my life in these posts unless they’re relevant to the recipe. I hope this will make the recipes easier to follow. All the personal stuff I will blog about in separate posts, and share those under “The Blog”. Exciting news, I know.
Another new and noteworthy thing that is changing about the blog: I downloaded a new plugin so I can have fancy recipe cards like the one below! It is (hopefully) easier to follow, cleaner looking, and there is the bonus of a really great printing option! How nice, right? I also have to admit, I was pretty proud of myself for figuring it out. I’m not the most tech-savy person, so it was a big accomplishment for me!
Okay, now to the important news: this delicious potato salad! I mean, just look at it.
I didn’t grow up eating potato salad that often, and after I went vegan I hardly ever made it. I think in the past ten years I have made it three or four times for summertime barbecues. Mainly because a) vegan mayo wasn’t something I always had on hand and b) that stuff is expensive!
But, thanks to the magic of aquafaba, vegan mayo is now something one can easily make at home at a fairly decent price. For more information on aquafaba mayo and for the recipe, scroll down.
This potato salad is pretty versatile, so feel free to throw in any of your classic favourites. I’m partial to dill pickles and fresh dill in mine. You can also mash the potatoes up a bit, depending on the potato salad texture you’re fond of. Enjoy! 🙂
This is a vegan take on a classic, simple, and delicious potato salad.
- 4 cups baby potatoes
- 1 cup vegan mayo, recipe below
- 1 cup yellow onions, diced
- 1/2 cup dill pickles, diced
- 1/2 cup celery, diced
- 2 tbsp fresh dill, chopped
- salt and pepper, to taste
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Boil the baby potatoes until cooked. Run under cold water and let cool.
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Chop the potatoes in half.
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Combine the vegan mayo, onion, dill pickles, celery, fresh dill, salt, and pepper in a later bowl.
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Mix in the potatoes.
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Keep cool until ready to serve.
Homemade Vegan Mayo!
I wish I could say I was the first person to make vegan mayo using aquafaba, but I am not. In fact, there are a tun of recipes out there and I highly suggest trying out a few different kinds until you find the one you like! I tried multiple versions before coming up with a combination that I enjoyed.
Many aquafaba mayo recipes call for a fair bit of vinegar and/or lemon juice, but I find that the taste is overpowering in the final product. My version is a little less vinegary than usual aquafaba mayo recipes. It’s perfect for things like the potato salad above, or for dips like my absolute favourite Maple Dill Sauce.
A trick for using aquafaba: make sure all the equipment you are using has been cleaned well! It takes a bit of oil before you’ll see the magic happen, so don’t get discouraged.
This homemade vegan mayo is so close to the real deal! Try using is to make my favourite Maple Dill Sauce.
- 3 tbsp aquafaba
- 1 tsp apple cider vinegar
- 1/2 tsp maple syrup
- 1/2 tsp mustard powder
- 1/2 tsp salt
- 3/4 cup neutral oil, like canola oil
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Place all the ingredients except for the oil in a large jar or measuring cup.
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Blend the ingredients together using a hand blender.
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Slowly add in the oil while keep the hand blender going. You should be adding a small, constant drizzle.
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The mixture will start to thicken. Feel free to add an extra tablespoon or two of oil to make the mayo even ticker.
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Store in an air tight container and refrigerate.
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