1kg Potatoes boiled cooled and cut into cubes
3-4 Tbls pickled caper berries
1 Bunch of dill chopped
1 Cup soy milk
2 Tbls apple cider vinegar
2 Tbls lime juice
1 Tsp salt
1 Tbls dijon mustard
1 Cup of oil (we used rice bran oil)
1. Blend all mayo ingredients until smooth
2. Combine mayo with cooled potatoes, capers, and dill
3. Sprinkle with salt and pepper to taste