Potato and Sauerkraut Salad. + Vegan mayonnaise recipe. Vegan, GF.

Kiwi classic salad with a twist. This simple but sensational sauerkraut potato salad with delicious homemade vegan mayo will really add a wow factor to your BBQ season. 

And with the sauerkraut, it becomes a fabulous fermented probiotic side dish that’s equal parts healthy and delicious.

Potato and Sauerkraut Salad. Vegan, GF recipe.
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Potato and Sauerkraut Salad. Vegan, GF recipe.

Recipe by Leno RegushCourse: Fermented Food, Gluten Free, Salads, Vegan recipesCuisine: Classic, WesternDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes

Kiwi classic salad with a twist. This simple but sensational sauerkraut potato salad with delicious homemade vegan mayo will really add a wow factor to your BBQ season. 

Ingredients

  • 500g baby potatoes or medley potatoes

  • 2 celery sticks, chopped

  • 1/2 cup Living Goodness Super Super Kraut, drained

  • 1/2 cup chopped spring onion

  • Vegan mayonnaise: 

  • 1/4 cup aquafaba (canned chickpea water or cannellini beans water)

  • 1 teaspoon Dijon mustard

  • 2 teaspoons apple cider vinegar

  • 1 Tbs brown rice syrup

  • 1/4 teaspoon fine salt

  • 3/4 cup grapeseed oil

  • black pepper

Directions

  • Wash and drain the baby potatos, cut into halves.
  • Place potatoes in a basket of a steamer, add enough boiling water in the steamer, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes. Chill the potato completely.
  • Meanwhile, prepare the vegan mayonnaise. Add the aquafaba, Dijon mustard, vinegar, syrup, salt and pepper to a tall jar. Blend on high with an immersion blender for 30 seconds until frothy. Then, with the immersion blender on its highest speed, slowly stream the oil in. The oil will start to emulsify and turn into this thick and creamy white mix. After about 20 seconds, the transformation should be pretty much complete, so you can start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated. The vegan mayonnaise is now ready to use.
  • In a mixing bowl combine the chilled potato, chopped celery and onion, sauerkraut and mayonnaise. Toss gently to combine. Serve, or cover and refrigerate up to 2 days.
 

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