Vegan Potato Salad

I had the pleasure of spending the New Year with some wonderful friends in the Algarve. In the evening we ate together and everyone contributed with a dish.

My idea was to take a classic potato salad and give it a bit of a twist by incorporating a different culture.

This recipe is dedicated to Nora, who insisted on getting the recipe. Happy new year Nora and to all of you

Ingredients

1kg new potatos, cut in quarters

2 red paprika, cut into stripes

20 cherry tomatoes, cut in half

1 red onion, cut into stripes

1 glass dried tomatoes

1 tin corn

for basil mayo

100ml sojacream

250ml sunflower oil

3tsp apple vinegar

1tsp salt

big hand full of fresh basil

100g sesamen seeds

120g sunflower seeds

1/2 lemon

salt, pepper, chilli

olive oil

Boil the potatoes until they are cooked and rinse them in cold water.

In the meantime, put the peppers, tomatoes and onions in the oven with olive oil and salt for 30 minutes at 180 degrees.

For the mayo, put all the ingredients except the oil in a container and blend with a blender. Now slowly add the oil bit by bit while mixing. Once all the oil is blended, add the basil leaves and blend until smooth.

When the ingredients have cooled from the oven, mix everything together with the seeds in a large bowl and season with the rest of the ingredients.

For decoration, you can put a few basil leaves on the salad.

When making the mayonnaise, make sure the ingredients are all at the same temperature. Preferably room temperature. If the ingredients start to separate, a tablespoon of cold water can help.