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.
Servings: 4
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.