Potato salad with capers and spring onions

Ingredients for 6 servings:

• 2 ½ kg potato(s), waxy
• 2 bunch spring onions
• 60 g capers nonpareils (drained weight)
• 150 ml soy milk (soy drink), unsweetened
• 1 tsp mustard
• 1 tsp vinegar
• ½ tsp salt
• 250 ml rapeseed oil
• 300 g soy yogurt (yogurt alternative), unsweetened (e.g. Soyade)
• e.g. salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

with vegan mayonnaise-yogurt sauce

Boil the potatoes in water, drain, peel, and let cool. For the mayonnaise, place the soy milk, mustard, vinegar, salt, and rapeseed oil in a mixing bowl and blend with a hand blender until a mayonnaise forms (unlike egg mayonnaise, the temperature of the individual ingredients is unimportant; adding the oil drop by drop is not necessary). Stir in 300g of soy yogurt, salt, and pepper. The sauce should be almost oversalted, as the potatoes will absorb a lot of the salt. Peel the spring onions and slice them into rings. Drain the capers. Add both to the salad dressing and mix. Cut the cooled potatoes into not-too-thick cubes and add them to the salad dressing. Mix thoroughly and let stand for at least 2 hours. The potatoes will now have absorbed most of the sauce, so the salad will be quite dense. If you prefer a slightly thinner sauce, stir in more soy yogurt, if desired.