This is a super creamy, delicious potato salad – great for the sunny days we’ve been having. Original recipe is here – the only changes I made were subbing vegan yoghurt and omitting the cheese. I served this with the tofu faux-meatballs from the last post and it was a great combo.
1 small head cauliflower, cut into small florets
13 oz small potatoes (waxy variety such as Yukon Gold)
2 tbsp oil*
2 large shallots, sliced into half moons
1 clove garlic, minced
2 tbsp white wine vinegar
3 tbsp oil*
1 tbsp horseradish
sea or kosher salt to taste
fresh cracked pepper to taste
1 tsp Dijon mustard
1 Tbsp mayonnaise (I used veganaise)
2 tbsp plain yogurt (soy)
*original recipe calls for olive oil, but I just used safflower
Cut potatoes into thick slices and boil till just tender. Drain really well and let cool. Steam or boil cauli till tender. Sautee shallots and garlic in the oil. Mix the rest of the ingredients in a jar and shake well. Add shallots/garlic to veges and then pour over dressing – start with half, toss and then decide if you’d like more. I didn’t think the salad needed as much dressing as this recipe produced.