Crispy potato salad

400 g boiled potatoes (leftover, cold) 3 tbsp olive oil Salt pepper 100 g vegan mayo 15 g honey 100 g cucumber, finely chopped 30 g red onion, finely chopped 40 g pickles, finely chopped 10 g capers, drained Fresh parsley, chopped (for garnish)

Vegan Mayonnaise

125 ml soy milk 10 ml apple cider vinegar ½ tsp garlic powder 1 tsp Dijon mustard Salt pepper 250 ml sunflower oil

Preheat oven to 200°C. Cut the cold potatoes in half (or quarters if large), then press gently with a glass to flatten slightly.

Place on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for 20 minutes until crispy and golden.

While roasting, mix the vegan mayo, honey, cucumber, red onion, pickles, and capers in a bowl. Season to taste.

Let the roasted potatoes cool slightly, then mix with the dressing. Garnish with fresh parsley and serve.

Make sure all ingredients are at room temperature. If soy milk is cold, warm it for 10 seconds in the microwave.

In a tall container, combine soy milk, vinegar, garlic powder, salt, and mustard. Blend with an immersion blender.

Slowly add the oil while keeping the blender at the bottom. Blend until thick and emulsified.

Move the blender up and down gently to fully combine.

Store in a sealed jar in the fridge. (Optional: add turmeric or paprika for flavor.)

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Crispy potato salad

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Vegan Mayonnaise

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