Ingredients

The following ingredients have 3 Servings
  • 2 pounds Russet, Yukon Gold, or red potatoes (peeled and cut into 1-inch cubes (2.5 cm))
  • ⅔ cup vegan mayo
  • 2 tsp yellow mustard
  • 2 tsp pickle juice (apple cider vinegar, or lemon juice)
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ cup dill pickles (chopped)
  • 4 green onions (finely diced)
  • 1 celery stalk (finely diced)
  • 6 oz firm tofu (diced, optional)

Instruction

  • Add the potatoes to a large pot and cover with cold water. Bring to a boil and then cook over medium-high heat until fork-tender.
  • Drain the potatoes and let them cool while you prepare the other potato salad ingredients.
  • Add the vegan mayo, mustard, pickle juice, salt, pepper, garlic powder, and paprika to a large bowl and mix until well combined.
  • Then add the potatoes along with all the remaining ingredients (pickles, green onions, celery, and tofu). Stir until well combined.
  • Taste and add more seasonings if needed.
  • Serve immediately or transfer the vegan potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
  • You can also serve it with some vegan protein like fried tofu, baked tofu, tempeh, seitan, or even tempeh bacon.
  • Keep the leftovers in an airtight container in the fridge for up to 5 days.