Potato Salad with Vegan Mayonnaise Recipe

How to Make Potato Salad with Vegan Mayonnaise


  1. Cook the green beans, drain and add to cold water to refresh. Drain again and set aside.
  2. Wash the potatoes. Leave skins on and prick with a fork. Add whole potatoes to a pot of boiling salted water. Boil the potatoes for 20 minutes or until tender. Drain and allow to cool slightly.
  3. Cut the potatoes into large chunks and place in a large mixing bowl with the beans.
  4. Cut the corn off the cooked cobs and add to the potatoes with the avocado, onion, baby cucumbers and half of the dill.
  5. To make the vegan mayonnaise, using a stick blender, blend the aquafaba liquid, mustard, vinegar, maple syrup and salt together.
  6. Blend for 1 minute, then slowly add the oil in a thin stream with the motor running. Continue for a few minutes or until thick and creamy.
  7. Taste and adjust seasoning if necessary.
  8. Add the vegan mayonnaise to mixing bowl and gently mix and stir to combine. Taste and season with the lemon juice, salt and ground black pepper.
  9. Place onto a serving platter and sprinkle with the remaining dill sprigs. 

Tip:  You can store the vegan mayonnaise in the fridge, in an airtight container or jar, for up to a week.