Did I mention that I LOVE potatoes? I am always trying to find new recipes to incorporate them. There has been a lot of buzz about using aquafaba, the cooking liquid from beans. So, I set out to try to come up with a savory version, that is slightly creamy and can be used for a potato salad. I call it “aquafabanaise”. Together with the crunchy cornichons and the tangy vinegar and chives, I think this makes for a tasty potato salad. Give it a try!
Makes 3-4 servings
Prep Time: 20 minutes Cook Time: 6-10 minutes
1 ¾ – 2lbs. of potatoes, yukon gold or red, scrubbed, cut into 1” pieces
Brown rice vinegar, to taste
1 batch “aquafabanaise”
½ cup cornichons, finely diced
1 Tbsp. chives, minced (or more to taste)
Black pepper to taste
- In a large pot, boil potatoes until fork tender, approx. 6-10 minutes (this depends on your potatoes and their size). Be careful not to overcook them.
- Drain potatoes. I like to put mine back into the pot over my burner (mine is electric) to dry them out a little bit. Do this fast, to be sure not to burn them.
- Add potatoes into your serving bowl. While still hot, sprinkle brown rice vinegar over them, to taste. Let cool off a bit, before proceeding.
- Add “aquafabanaise”, cornichons, chives and black pepper and gently combine.
- Sprinkle with more chives, if preferred. Enjoy!