Everyone needs a good potato salad during the summer- even vegans! This recipe tastes like the real deal, and the sweet potatos give it a tangy twist. If the heat has got you too lazy to want to make your own “mayo”, there are plenty of vegenaise mayos out there for you to try.
1 large sweet potato, cubed (about 2 cups)
1 lb red potatoes, cubed (about 5 cups)
1 cup red onion, chopped
1 cup green peas
¾ cup carrot, shredded
¾ cup green onions, chopped
1 tbsp fresh parsley, minced
1 ¼ cup coconut, almond or soy milk
½ cup olive oil
3 tbsp lemon juice
½ dry mustard
1 ½ tsp sea salt
½ tsp black pepper
- Bring a large pot of water to a boil and add sweet potatoes. Boil for 10 minutes
- Add red potatoes and continue boiling for another 20 minutes
- Remove from heat and strain water, then immediately pour potatoes into a pot of cold water
- Let stand for 5 minutes then strain again
- Mix potatoes with red onion, green onion, carrot, parsley, 1 tsp of sea salt and pepper
- For the mayo, combine milk, lemon juice, mustard, and ½ tsp sea salt, and mix in blender for 1 minute
- SLOWLY add olive oil 1 tsp at a time, spacing each drop 20 to 30 seconds apart so the mixture will emulsify and thicken
- When oil is gone and mixture is creamier, pour over potato and vegetables and mix well
The Vegan Pact 