Everyone has a favorite potato salad recipe regardless of their culture.
Nearly every family gathering I can think of has some sort of potato salad.
This is a favorite whole food, plant based, classic potato salad recipe that is elevated and pretty enough for special events.
There are many recipes without egg or dairy, but this one is based on that classic, creamy potato salad with mayonnaise and eggs. However, this is made with tofu, plant yogurt and some Kala Namak for that egg flavor.
Make it special and fun!
Create a mold with it and use it as a spread. (I found an Easter egg full of candy one Easter and I use that to shape food).
Make it a centerpiece for a special dinner salad. Serve it in hollowed out potatoes to mimic hard boiled eggs.
Best of all, enjoy it!
Classic Potato Salad
This simple potato salad is as close as I can get to my favorite deli style potato salad and still be vegan. It uses a little tofu to make it rich and dill to make it fresh. It is not a sweet salad, I never much cared for sugary salads.
Print Recipe
Ingredients
- 2 Cups Diced Potatoes
- 1 1/2 Cups Diced celery
- 3/4 Cup Diced red onion, or vidalia
- 1/2 Cup Diced extra firm tofu
- 4 Tbsp Vegannaise Optional - see notes
- 4 Tbsp Unsweetened plant yogurt I use So Delicious Coconut
- 3 Tbsp Yellow mustard
- 4 Tbsp Chopped dill weed
- 1 Dill pickle
- 1/2 Tsp Smoked paprika
- 1/2 Tsp Black pepper
- 1/2 Tbsp Kala Namak salt
Instructions
- Peel and dice potatoes. Steam them until fork tender and set aside in ice water to chill.
- Dice onions and celery into a 1/4 " dice and chop pickle extra fine.
- Dice the tofu and sprinkle with the Kala Namak. Set aside to allow the flavor to penetrate the tofu.
- Add yogurt, mayo and mustard to a bowl. If you do not use Vegannaise or other mayo, use the equivalent in yogurt.
- Add all seasonings to your sauce except for the kala namak.
- Chop the dill and add to the sauce.
- Add celery, onion, pickle and tofu to the sauce and toss.
- At the very last, add in the potatoes and gently toss to coat the potatoes.
- Test seasonings and adjust accordingly.
Notes
This is a Snap Pea Sheep recipe
This recipe uses Vegannaise with grape seed oil. This is not WFPB NO compliant. I do not use it frequently but it is difficult to find any mayo that is compliant.
You can replace with the yogurt or use silken tofu. You can also use a bechamel or cashew cream.
