Vegan potato salad with vegenaise (mayonnaise)

Russian salad recipe in your vegan version (with mayonnaise). The main ingredient is potatoes, which in combination with carrots, pickles, olives and creaminess vegenaise, make the salad a rich and filling dish.

Ingredients

• 1 cup sunflower oil
• 14 cups of soy milk (soy milk) at room temperature
• 2 tablespoons approx. Lemon juice or vinegar
• 1 large clove of garlic (optional)
• 3 medium potatoes
• 2 carrots
• 200 g. Olives
• 100 g. Pickles
• Bell pepper for garnish
• Salt

Preparation

First, we make the vegenaise . In a narrow and tall glass (slightly wider than the blender) put soy milk, oil, salt and garlic. We put the blender in the bottom of the glass without moving beat at low speed.

Once the mixture has been linked in the background, moved the mixer slowly for that links the oil is on the surface of the glass. When you're all homogeneous, add ye lemon juice to the mixture thickens more. It is not complicated, but requires practice at first. We reserve the vegenaise in the fridge.


Potatoes and carrots are washed and cooked about 15 min. in a pot with water and salt.

Once cooked potatoes (Pinchas with a knife to see if the center is soft) drain and cool under running water. Put in a bowl of olives and sliced pickles. After cooling the potatoes and carrots cut into cubes and mix everything in the source.

Add the vegenaise and serve with the red pepper into strips and some olives for garnish.

Comments Recipe

Russian salad recipe in your vegan version (with vegenaise instead of mayonnaise). The main ingredient is potatoes, which in combination with carrots, pickles, olives and creaminess vegenaise, make potato salad dish a rich and powerful.