Alioli Potato Salad (Vegan)

alioloi potato salad

I don’t make typically Spanish food that often. But I just got this craving for a tapa of alioli potato salad and a glass of ice-cold gazpacho whilst sitting on a terrace in the sun. My terrace is teeny tiny and full of washing hanging out to dry and my balcony isn’t wide enough to take a chair let alone a table. But the tapas – bring them on!

If you’ve ever been to Spain you may have tried this potato salad. Basically it’s boiled potatoes drenched in garlic and herb mayo. To make it vegan I’ve changed the mayo for a sauce made from cashews, which somehow, looks and tastes quite similar to the real thing.

alioli potato salad

As you may have noticed this isn’t a traditional alioli, which should be made with garlic and oil. I use garlic but no oil which makes it much lighter than it could be. The other advantage of this vegan “mayo” is that it’s soya free.

You can also enjoy this as a sauce with almost anything. I’ve seen it served a a side to chips and some good friends of mine enjoy it spread on bread.

So take yourself on a journey, imagine that sundrenched terrace, the refreshing gazpacho, and the alioli potato salad…

Alioli Potato Salad (Vegan)

Preparation:    15 minutes + soaking time                            Servings: 2 tapas                   Cooking Time: 20 minutes                                                                                                             Total:                  35 minutes

Ingredients:

50g raw unsalted cashews (Soaked for at least 2 hours)

50 ml unsweetened almond milk (or other plant milk)

1 tsp white wine vinegar

salt

1 clove of garlic

Handful of flat-leaf parsley

1 large potato

Wash the potato. Steam or boil the potato for about 20 minutes (I steamed mine). Meanwhile prepare the “mayo”. Drain and rinse the cashews. Put in a blender with the nut milk, vinegar and salt. Blend until smooth and creamy. Add more milk if necessary to achieve a mayonnaise thickness. Peel and chop the galic clove into tiny pieces. Wash the parsley and finey chop too. Stir into the cashew mixture and put in the fridge. When the potato is cooked (soft all the way to the centre), remove from the heat and allow to cool. When the potato is cool, peel and chop into chunks about 1″/2.5cm square. Put in a bowl add the garlic “mayo” and stir until the potatoes are thoroughly coated. Serve in small terracota dishes and pretend you’re on holiday!

 

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2 Responses to Alioli Potato Salad (Vegan)

  1. Hi Jo,

    This potato salad looks really good! It does not look vegan at all and in a good way 🙂 Rich and creamy potato salad. I am definitely going to try this out this weekend.

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