Eggless Potato Salad

It is pouring rain on Vancouver Island right now but the weather is supposed to turn hot and sunny by the weekend.  I am now more than 2 months into my switch to eating entirely plant-based and am ready to tackle BBQ season.

I have done some experimenting creating veggie burgers and will post some of those recipes soon.  Tonight I tackled potato salad.  I have previously made a delicious ceaser salad dressing out of soft tofu so thought I would try to make a dressing for potato salad using the same method.

Eggless Potato Salad

  • 1/2 cup diced celery
  • 1/2 cup chopped green onion
  • 1/2 cup chopped dill pickle
  • 1-2 tbsp chopped fresh dill
  • 4 cups cooked and chopped potato 
  • 1 300g package soft tofu
  • 1/2 cup vegan mayonnaise 
  • 1/4 cup pickle juice
  • 1 tbsp horseradish 
  • 1 tbsp prepared mustard 
  • 1-2 tsp salt
  • 1/2 tsp pepper

Directions 

Boil potatoes until fork tender and set aside to cool enough to chop. Place tofu, mayo, pickle juice, horseradish, mustard, salt and pepper and dill in blender and mix until completely smooth.  Chop warm potatos and  mix chopped onions, celery and pickles.  Pour sauce over potato mixture (if you pour while potatos are warm they will absorb more of the flavour).  Mix thoroughly and refrigerate for at least an hour before serving.

I gave my husband a bowl of the completed salad to try and the verdict was a full mouthed two thumbs up.  He went back for seconds and then I caught him in the kitchen later picking out of the bowl.  It has a little kick from the horseradish but the overall taste is the creamy, eggy flavour of a traditional potato salad. A resounding success!  I am going to bring this to a family BBQ for Canada Day and see if anyone can tell that it is vegan.

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5 thoughts on “Eggless Potato Salad

  1. Will have to try. I always make a honey/dijon or agave/dijon potato salad (mayo free) for vegan friends but I do love vegenaise…

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