Many of the classic French cakes, like a lemon loaf cake, which would usually be made with yogurt, have been tweaked with coconut oil and other ingredients so that
they maintain classic flavors but are also vegan and gluten free.
So as we approach the barbeque / party / picnic / summery foods potluck season I wanted to make a roasted potato salad that
maintains elements of a
classic mayonnaise style dish, except ditching the dairy and replacing it with a fun
flavor - bomb dressing and subtle layers of texture.