Potato salad with vegan mayonnaise

Salad

1. Boil the whole potatoes in their skins until soft when pierced (about 30 min)
2. Peel and mash the potatoes, adding salt to taste.
3. Add all the ingredients and decorate with olives, asparagus and strips of piquillo pepper.

Vegan mayonnaise

1. Put the oil, salt and soy milk in the blender jug and blend without lifting the blender until it emulsifies, then lift it little by little.
2. Add the lemon juice and blend a little more to combine.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 300 g	100 g	% IR*	Share
Energy	315 kcal	105 kcal	16 %
Fat	16 g	5.3 g	23 %
of which saturates	2.3 g	0.8 g	12 %
Carbohydrate	38 g	13 g	15 %
of which sugars	5.5 g	1.8 g	6 %
Fibre	7 g	2.3 g	—
Protein	5.6 g	1.9 g	11 %
Salt	2.2 g	0.7 g	37 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Grated canned beetroot, to taste (it's what gives it the colour): 30 g per serving
• Salt: 1 g per serving
• Salt: 1 g per serving

Photos