There are just some things that never change, I find, and one of them is the comforting nature of potato salad. I used to love it as a kid, and still do. I also happen to love basil aioli, so here is a vegan mash of the two. It is moorish so beware.
3 large white potatoes, peeled and cubed
2 cups pumpkin, peeled and cubed
1/2 spanish onion, sliced finely
1/4 cup fresh basil leaves
1 serve of tofu mayonnaise with 2 cups basil leaves processed into it.
This is creamy, potatoey goodness. Beautiful to add fresh spinach and pine nuts for an added freshness and texture.