Garlic Vegan Mayonnaise:
1 1/2 cups nondairy milk (I use powdered soymilk)
1 1/2 tablespoons lemon juice
1 clove garlic
salt and pepper, to taste
vegetable oil, as needed Potato Salad:
1 to 2 large potatoes
1 stalk celery, chopped
1/4 red onion, chopped
salt and pepper, to taste
2 squirts mustard (I like spicy mustard)
3 tablespoons garlic vegan mayonnaise (recipe above)
1. For garlic vegan mayonnaise, except for the oil, mix all ingredients (nondairy milk, lemon juice, garlic, salt, and pepper) in a blender. As the blender runs, slowly drizzle oil in until the mayo thickens as much as you want.
2. For potato salad, boil potatoes. After the potatoes boil, drain them. Once potatoes cool, chop them.
3. Add potatoes to a bowl and mix with celery, onion, salt, pepper, mustard, and mayo until creamy.
It is yummy, and very simple.
Source of recipe: I came up with this recipe while cooking in the kitchen one day.