Best Vegan Potato Salad
This is the best dang vegan potato salad, period. It's ultra creamy with a flavorful mayo-mustard-sweet pickle dressing, "eggy" tofu and fresh dill! No one would ever guess it's 100% vegan.
Servings: 16 servings
- 5 pounds yukon gold potatoes, peeled and chopped small (1/2-1 inch)
- 14- ounce block extra-firm tofu
- 1 1/2 cups vegan mayo
- 1 cup sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons celery seeds
- 1/2 teaspoon paprika
- 3 celery ribs, diced
- 3 green onions, chopped
- 2 tablespoons fresh chopped dill
- salt + pepper, to taste
Press and slice tofu
Meanwhile, press the tofu by wrapping in paper towels (or a clean dry tea towel.) Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 20 minutes.
Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces and set aside.
Make the dressing
In a medium bowl, whisk together the vegan mayo, pickle relish, yellow mustard, apple cider vinegar, celery seeds and paprika. Set aside.
Put it all together
Place the cooked and drained potatoes in a large bowl, while still warm. Add the chopped celery, green onions, dill, tofu and dressing to the potatoes, and stir gently to mix until the potatoes are coated. Add salt + pepper to taste.
Cover the potato salad and place in the refrigerator for at least 3 hours if possible before serving. Overnight is even better! It will keep for about 1 week in the refrigerator. Enjoy!
Serving: 1of 16 servings | Calories: 289kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 282mg | Potassium: 634mg | Fiber: 4g | Sugar: 6g | Vitamin A: 278IU | Vitamin C: 29mg | Calcium: 59mg | Iron: 2mg