Saturday, November 10, 2012

Warm Potato Salad

For the Mayonnaise
1/2 cup soy milk
4 tbsp lemon juice
1/2 tsp Dijon mustard
pinch paprika
about 3/4 cup oil (equal olive and canola)
sea salt

For the Salad
1.5 lbs small red potatoes, diced
1 tbsp chopped fresh dill
1 tbsp snipped fresh chives
1/2 cup finely chopped onion
sea salt
black pepper

To make the mayo place the soy milk, lemon juice, Dijon mustard and paprika in a bowl. Whisk to combine or use a blender. Slowly add the oil in a thin stream whisking constantly until the mayo is thick, then continue with the mixing for 1 minute longer. Chill.

Cook the potatoes in a pan of boiling salted water for 12 - 15 minutes until just tender. drain the potatoes and tip into a large bowl. Set aside until just warm. Drizzle the mayo over the potatoes and gently mix. Let stand for at least 15 minutes to allow the potatoes to absorb the flavors. Stir the dill, chives, and red onion into the potatoes, then season to taste with salt and pepper. Serve immediately.

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