Creamy potato salad with vegan mayonnaise

A bottle of sunflower oil has sat on my kitchen bench for a long time in hope that I might finally try to make a vegan mayonnaise.  I was inspired when Kate recommended Vegan Dad's mayo.  It was really good and I am sure I will make it again.  However it only lasts a couple of weeks so I made sure I used it in a couple of favourite salads, including a potato salad.

I made the mayonnaise in my high speed blender though Vegan Dad suggested a food processor.  He said to use safflower oil but Kate said sunflower oil should work and it did.  I recently noticed that Jac made it with olive oil and I would love to try it with the rice bran oil that I use a lot.  I was amazed just how thick it go when I let it whizz in the blender on a medium speed.

On the first night I made it I just dipped vegies into the mayo.  Here is one of the healthier plates of food I have made lately.  Chickpea pilaf, tofu bacon and lots of vegies.  It tasted so good.

Then I made a potato salad with tofu bacon and spring onions.  This is pretty much the way that I used to have it as a child (but meat bacon not tofu bacon).  It was great comfort food on a lazy evening.  We love to eat it a bit warm but I am sure that it would be great at room temperature and should keep in the fridge.

I still had some mayo left and started brainstorming ideas for using it.  Burgers, tofu nuggets dipping sauce, sushi, dips etc.  Then I made a mock tuna salad and it was so good.  Later in the evening E was looking for some mayonnaise to spread on bread or dip his vegies in.  He gave a little pout when he heard it was gone.

I must make more mayonnaise.  After all the weather is warming up and there is nothing like a good salad sandwich with mayo on a hot day.

I am sending the potato salad to:

• Jac (and Lisa) for No Croutons Required, a vegetarian soup and salad blog event
• Deb for Souper Sundays, a weekly soup, salad and sandwich blog event
• Sue for her Salad Days link up where she is sharing salads all February.

More mayonnaise recipes on Green Gourmet Giraffe:
Chickpea and hemp seed cheese
Cranberry and mustard coleslaw
Finnish green bean paté
Mock tuna (chickpea) salad 
Nutty fries
Potato salad with spring onions, watercress and sun-dried tomatoes

More mayonnaise recipes on the internet:
Spring wedge salad - Namely Mary
Okanamiyaki - Your Vegan Mom
Mexican salad with creamy avocado dressing - Taste Space
Zucchini crab cakes - Fun and Fud
Chopped BBQ tofu salad - Delish Knowledge

Creamy Potato salad with tofu bacon
serves 2-4

500g red skinned potatoes
2 spring onions, finely sliced
1/2 cup fried diced tofu bacon
2-3 dessertspoons of mayonnaise

Chop potatoes and place in a small saucepan.  Pour cold salted water into the saucepan about half the depth of the potatoes and cover with a lid.  Heat on high until the water boils.  Turn heat to low and simmer for about 15 minutes or until potatoes are soft when a knife goes into them.  Drain potatoes and rinse under cold water.  Mix with remaining ingredients and serves warm or room temperature.

Vegan Mayonnaise
Adapted from Vegan Dad
Makes about 2 cups

1/2 cup soy milk
1 1/4 cup sunflower oil
3 tsp apple cider vinegar
1 tbsp caster sugar
pinch of smoked paprika
1/2 tsp mustard powder
1 1/2 tsp salt (or less)

Put soy milk in high speed blender and start the motor.  Slowly drizzle in oil while the blade is whizzing on low.  Turn off motor and add remaining ingredients.  Turn up to about medium speed and whizz until mixture thickens.  Keeps for about 2 weeks in the fridge in an airtight container (stir every few days).

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