One of my favorite summertime foods is this Potato Salad. I adapted a recipe that I absolutely adored from a special woman who was like a mom to me. I gave her classic potato salad a plant-based makeover, but it's just as tasty as the original. It's deliciously creamy, simple, and has the perfect balance of flavors. This is one of my most requested potluck entrees that is devoured by even the non-vegans. Give it a try, it's sure to become one of your favorites too.
Ingredients
3 large potatoes
1/4 c red or green onion - diced
1/2 c celery - diced
1/3 block of firm tofu - crumbled
1 T dijon mustard
1 T pickled relish
1 T nutritional yeast
1/2 c vegan mayo (low-fat option: sub with plain unsweetened non-dairy yogurt)
Salt & Pepper to taste
Instructions
Wash the potatoes and put them into a heavy pot covered with water. Boil until the skin becomes tender and you can pierce it easily with a knife.
While the potatoes are boiling, prepare your other ingredients. Chop the onion and celery and add to a large mixing bowl. Crumble in the tofu and add the mustard, relish, and mayo. The tofu will add that hard boiled egg texture.
When the potatoes are ready, drain and set aside to cool just long enough to handle. I learned that the best way to ensure the right consistency is to peel the potatoes while still warm. Doing so causes the outer layer of the potatoes to break off and incorporate with the mayo creating a thick and creamy texture.
Once the potatoes are peeled, chop and add them to the mixing bowl. Stir gently to combine. Add salt and pepper to taste and more mayo if you desire. Allow to chill so flavors will marry. Serves about 4-6.
Dedication to Corinne Espino Villa who was like a mom to me for many years. She's an amazing cook with a generous heart. Thank you for sharing your love of cooking and baking with me.