Summary

Ingredients

• 2 ½ kg potato (s), waxy
• 2 bunch spring onion (s)
• 60 g capers nonpareils (drained weiht)

For the dressing:

• 150 ml soy drink, unsweetened
• 1 teaspoon mustard
• 1 teaspoon vinegar
• 0.5 teaspoon ½ salt
• 250 ml rapeseed oil
• 300 g soy yohurt (yohurt alternative), unsweetened (e.. soyade)
• salt and pepper

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Instructions

1. Boil the potatoes in water, drain, peel and let cool. For the mayonnaise, put the soy milk, mustard, vinegar, salt and rapeseed oil in a mixing beaker and stir into a mayonnaise with the hand blender (in contrast to egg mayonnaise, the temperature of the individual ingredients is irrelevant. It is also not necessary to add the oil drop by drop). Stir in 300 g soy yogurt, salt and pepper. The sauce must be too salty, as the potatoes soak up a lot of salt. Clean the spring onions and cut into rings. Drain the capers. Add both to the salad sauce and mix in.
2. Cut the cooled potatoes into cubes that are not too thick and also add to the salad sauce. Mix thoroughly and let it steep for at least 2 hours. The potatoes have now soaked in most of the sauce, so the salad is quite compact. If you like the sauce a little more liquid, stir in soy yoghurt if you like.