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I have a confession. I made this recipe up in a fit of hunger and ate the results too quickly to take a picture. So, this stock image of mayonnaise will have to do.<\/p>
Let me tell you how I made it though. It was quick and super yummy.<\/p>
Gather:<\/p>
All the ingredients below<\/p><\/li>
A pan with a lid<\/p><\/li>
A vegetable knife and chopping board<\/p><\/li>
A colander (if you have one)<\/p><\/li>
A large bowl to mix the salad in<\/p><\/li><\/ul><\/li><\/ul>
Salad potatoes (new potatoes, Charlottes, Ratt, etc)<\/p><\/li>
Vegan mayonnaise (I use Veganaise)<\/p><\/li>
Smoked paprika<\/p><\/li>
Mustard (coarse grain or Djon both work well)<\/p><\/li>
Maple syrup<\/p><\/li>
Salt<\/p><\/li>
Pepper<\/p><\/li><\/ul>
The amounts of each of the above depend on how big a batch you're making and your personal taste.<\/p>
Take any eyes or dark\/green spots off the potatoes and chop them into small pieces - about an inch square maximum. I don't bother to peel them unless the skin is really thick.<\/p><\/li>
Put the potatoes in the pan. Cover with cold water, add a pinch of salt and put on the hob to boil.<\/p><\/li>
Keep an eye on the potatoes. You want them to cook through but not go mushy.<\/p><\/li>
As soon as the potatoes are cooked, drain them in the colander (or using the pan lid, if you don't have a colander), and run them under cold water to try and cool them down as quickly as possible and stop them cooking any further.<\/p><\/li>
Leave the potatoes to cool some more whilst you make the dressing in the bowl. All the measures from here on are approximate and can be adjusted to your taste.<\/p><\/li>
Put into the bowl a couple of large dessert spoons of mayonnaise, a teaspoon of smoked paprika, one and a half teaspoons of mustard, a glug of maple syrup and two pinches of salt with a good sprinkle of pepper.<\/p><\/li>
Mix everything together and taste the dressing. Does it need more of any of the ingredients? If so add a bit more and taste again until you're happy. It should be creamy and smokey with a little tang from the mustard and maple syrup.<\/p><\/li>
Put the potatoes in on top of the dressing and stir gently to coat the potatoes with the dressing.<\/p><\/li>
Take a fork and spear yourself a piece of the coated potato to try it. Repeat until you're full.<\/p><\/li><\/ul>