A few weeks ago, I was contacted by a representative from Nasoya to try out the company’s revamped line of Nayonaise. Now, I realize that it’s advertised as a sandwich spread, but the warmer weather has me thinking about cookouts, and one of my favorite cookout foods is potato salad. So I decided to try out the Nayo Whipped Sandwich Spread in my recipe, which I’ve included down below. (I also received a jar of the original Nayonaise, which I’ll review and post at a later date.)
Tasting the sandwich spread right out the jar, I noticed that it has a slightly sweet and tangy flavor, which added a little extra punch to my potato salad. The sweetness counterbalanced the vinegar and mustard that I added to the recipe. The spread also incorporated really easily, coating the potatoes really well and adding a nice creaminess to the dish. And a little goes a long way.
All in all, if you’re looking to incorporate a little extra zing to your sandwich or your salad recipe, I highly recommend the Nayo Whipped Sandwich Spread.
Vegan Mustard Potato Salad
3lbs mix of Yukon and red potatoes, cubed and cooked until just tender (these provide two different textures to the salad)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup sweet pickle relish
1 cup Nayo Whipped Sandwich Spread
1 tbsp dried dill (or a little less if you’re using fresh)
2 tsp yellow mustard
1 tsp apple cider vinegar
salt and pepper to taste (I like a lot of pepper)
Salt the warm potatoes after draining. Throw all the ingredients into a large bowl and mix. Add salt and pepper to taste. Note: There’s a lot of room for experimentation with this recipe. Normally, I just eyeball it when I make it and don’t actually measure anything.