We got some waiporoporo potatoes in our Ooooby box this week so I decided to use a few of them for a potato salad; that way I could also try out some homemade plant-based the brine from a can of chickpeas I’ve been meaning to try for ages.
I used some canned corn, some finely diced kale, chopped spring onion, and some toasted black and white sesame seeds to finish it off. It was a hit in our whare!
Wairanu huamata (salad mayonnaise) makes about 1.5 cups
- 3 tbsp of liquid from can of chickpeas (I made some hummus at the same time so just used the brine from the can of chickpeas. Apparently the liquid lasts a few days in the fridge and can also be frozen.)
- 1.5 tbsp rice vinegar
- 1 tsp dijon or wholegrain
- 3/4 tsp salt
- some cracked black pepper to taste
- 1 cup neutral oil (I used light olive oil)
- Some lemon-juice squeezed in is also nice
- 6 or so medium sized potatoes
- 1 spring onion, diced
- 1/2 can of corn kernels
- 1/2 cup of finely shredded kale, silverbeet, or spinach
- 2 tablespoons of toasted sesame seeds
- You could also add some fresh herbs,
To make the mayo, combine all of the ingredients in a jug (taller the better) and then whizz together with a stick blender or hand beater. The chickpea brine whips up quite easily to form the colour and consistency of mayo. Adjust seasoning according to taste.
Dice the potatoes (I leave skins on) and cook until just tender. Run under some cold water and leave to drain and cool. Once they have cooled, put into a bowl and add about 1/2 of the mayo you’ve made (the rest will keep in the fridge for a couple of weeks). Stir through the onion, corn, and kale. Top with toasted sesame seeds.