Creamy Vegan mayo potato salad
Ingredients
- 4 medium potatoes
- 400 g silken tofu
- 2 tbsp lemon juice
- 1 tbsp mustard
- 2 tbsp extra virgin olive oil
- 1 pinch turmeric
- 1/2 tsp salt
- parsley and chives to taste
Preparation
- To make mayo add all ingredients into a blender and blend together until smooth.
- Boil potatoes. Let potatoes cool and then peel the skin off.
- Cut the potatoes into cubes and add mayo and parsley. Mix all ingredients well.
- Potato salad can be stored in the fridge for a few days.
- Enjoy!
