Potato Salad

This is great tasting potato salad with no tofu taste. The highlight for me is the crunch of the celery, pickles and red pepper in the ‘mayo’. Since people like all sorts of variations, use this as a basis for your own and modify as desired!

vegan potato salad

1 package of silken tofu (extra firm or firm for thickness)
2 tbsp of mustard (I used prepared yellow, use dijon if preferred)
5 tbsp dill pickle juice (adjust to desired thickness and taste)
1 clove of garlic (chopped)

3 pounds of red potatoes (don’t worry about exact amount, just fill a pot)
2 finely chopped dill pickles
1 finely chopped red pepper
1/2 cup chopped green onion (or more as desired)
1 cup chopped celery (1-2 ‘ribs’ of celery)
1 tsp paprika
1 tbsp dried dill weed
1 tsp salt (optional – or just add to taste on plate as McDougall recommends)

Wash and cut the potatoes (I don’t peel) into bite sized pieces and cook until getting tender but not too soft. Then immediately drain and wash with cold water to stop them from further cooking.

Drain the excess liquid off when opening the tofu. Put the tofu, pickle juice, chopped garlic into a blender. Blend until smooth. Do a taste test – adjust if necessary by adding more pickle juice depending on how thick you want it.

Put the potatoes in a bowl, add the mayo and chopped veggies and stir. Put in the fridge covered for many hours to chill. At least 6 hours – it doesn’t taste that great warm!

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