I love potato salad. This version is improved with a lot of crunchy colorful vegetables. The mayo dressing is made from silken tofu so it’s no-oil and low-calorie.
“Improved” Potato Salad with Silken Tofu Vegan Mayo
Add some crunchy vegs to a family favorite.
Servings: 8
Equipment
- blender
Ingredients
Salad Ingredients
- 2 1/2 pounds potatoes Yukon Gold or small red
- 1/2 cup red bell pepper chopped
- 1/2 cup carrot diced
- 3 stalks celery chopped
- 1/2 red onion chopped small
- 2 medium dill pickles chopped
- 1/2 cup green olives chopped
- 1 Tbs dried parsley or 2 Tbs fresh
- 1 Tbs dried dill or 2 Tbs fresh
- 1/2 tsp paprika to garnish
Vegan Mayo
- 16 oz silken tofu
- 1/2 Tbs apple cider vinegar
- 2 Tbs lemon juice
- 1/2 tsp salt
- 1 1/2 tsp mustard
- 1 tsp maple syrup
- 1 pinch kala namak salt optional
Instructions
- Place the potatoes into salted water and bring to a boil. Whole potatoes: cook 10 – 15 minutes. In bite-size pieces: cook 6 – 9 minutes. They are done when a fork pierces them easily. Drain and cool.
- Put all the mayo ingredients into a blender and blend until creamy-smooth. The optional kala namak salt (black salt) adds an eggy flavor. Refrigerate. Makes about two cups.
- Prep the vegetables. Mix them with the potatoes and one cup of mayo.
- Sprinkle the finished salad with paprika, if desired. Refrigerate.
Notes
Other vegetables could substitute, like radishes, zucchini, beets.
The remaining mayo should be refrigerated and will keep for about a week. You can mix it with other herbs and spices for a unique salad dressing.