Spinach and Potato Salad with Homemade Soy Salad Cream
Did you ever think it was possible to make salad cream that's thick like mayonnaise with soymilk? Me neither, but it's very possible. Yes, there is a lot of oil in the dressing, but this recipe makes about 2 cups, which is far too much for the one salad. Leftover salad cream can be used in all sorts of things like sandwiches, for dipping chips, on roasted vegetables or even on top of tacos in place of sour cream. It's really versatile!
- prep time
- 5m
- cooking time
- 20m
- servings
- 4
Ingredients
1kg potatoes, scrubbed
4 handfuls baby spinach leaves
5 sprigs fresh dill, leaves picked
For the salad cream:
125ml (1/2 cup) Vitasoy Soy Milky Lite
250ml (1 cup) rice bran oil (or other neutral flavoured vegetable oil)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon mustard powder
1/2 lime, juiced
salt and pepper
Method
- Place the scrubbed potatoes into a large pot and cover with cold water. Bring to the boil over high heat, and boil rapidly for 15 minutes or until knife tender, but still firm to the bite (not collapsing). This may take up to 30 minutes depending on the size of your potatoes.
- Meanwhile, make the salad cream. Pour the soymilk and rice bran oil into a blender or mini food processor. Blitz for 1 minute. The mixture will appear frothy and will coat a spoon, but will still be quite runny. Add the onion, garlic and mustard powders, the lime juice and season with salt and pepper. Blitz for 30 seconds more. The mixture will now be a thick cream, the consistency of mayonnaise. If it is too thick for your liking, then splash in a little extra soymilk.
- Drain the potatoes, thickly slice into rounds and arrange on a platter with the baby spinach leaves. Dollop over the salad cream with a spoon, or pour into a squeezy bottle and squirt over as shown in the picture. You don't need to use all the dressing for this recipe. Store leftovers in the fridge in a sealed container for up to 1 week.
- Scatter with dill leaves and serve. This salad is great served as a side dish with grilled fish or as a main course topped with a fried egg and croutons.
