Serves:4-5 (with extra mayo)
Ingredients
1kg new or Jersey Royal potatoes, cut into bitesize pieces
1 medium red onion, finely diced
1 tbsp extra virgin olive oil
Finely grated zest and juice ½ lemon
½ tsp salt
¼ tsp ground black pepper
75g drained pickled gherkins, chopped
3 tbsp vegan mayo
½ x 25g pack flat leaf parsley, leaves only, finely chopped
For the pickling liquid
100ml Chinese rice vinegar
1 tsp salt
2 tbsp liquid sweetener (eg agave or maple syrup)
2 whole black peppercorns
For the vegan mayo
½ tsp garlic granules
2-3 tsp Dijon mustard
1½ tbsp lemon juice
150ml soya milk
150ml sunflower oil
Method
1. Bring a large saucepan of water to the boil, then cook the potatoes for 10-15 minutes, until tender. Drain. Meanwhile, mix all the pickling liquid ingredients in a bowl until the liquid sweetener has fully dissolved. Add the red onion and set aside for 15-20 minutes.
2. To make the mayo, mix all the mayo ingredients – other than the oil – thoroughly in a blender. With the motor running, slowly add the oil until the mixture comes together and thickens.
3. Transfer the hot, drained potatoes to a large bowl. Add the oil, lemon zest and juice, salt and pepper, and mix gently so the potatoes are coated. Allow to cool.
4. Remove the onions from the pickling liquid (save the liquid in the fridge for a few days for another recipe). Fold into the potatoes with the gherkins, 3 tbsp mayo and the parsley before serving.
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