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- Makes 7 cups
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Tofu does double duty in this enticing vegan potato salad as both the base for a creamy dressing and a stand-in for traditional chopped eggs. But the key to a potluck-worthy potato salad is in the spuds themselves: Be sure to choose a potato variety with thin skin to ensure less prep work and tastier results. Here, we recommend using tiny yellow or red potatoes to minimize chopping time and achieve the perfect ratio of spuds to sauce. Yellow mustard, garlic, fresh dill, and red onion add pizzazz to the creamy dressing while chopped celery delivers the classic crunch that an old-fashioned potato salad should always have. Don’t forget to stir in some diced pickles for extra zing, or substitute capers if you want a slightly saltier experience. This dish will easily become the pride of your next potluck!
For more vegan potato salad recipes, check out these tasty ideas:
- Indian-Spiced Potato Salad
- Potato and Artichoke Heart Pasta Salad
- Harissa-Roasted Potato Salad
- Or check out our full collection of vegan potato salad recipes
By Ellen Boeke,
Ingredients
- 2 lb. tiny yellow and red potatoes, halved, or larger yellow and red potatoes cut into 1-inch pieces
- 1 12-oz. package firm silken tofu, drained
- 1 tablespoon yellow mustard
- 1 tablespoon white wine vinegar
- 2 cloves garlic, minced
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh dill
- 1 cup thinly sliced celery
- ⅓ cup finely chopped red onion
- 3 tablespoons finely chopped dill pickles or sweet pickles
Instructions
- Place potatoes in a steamer basket in a large saucepan. (You may have to work in batches.) Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender.
- Chop half of the tofu; set aside. For dressing, in a blender combine the remaining tofu, the mustard, vinegar, garlic, and pepper. Cover and blend until smooth. Transfer to a large bowl; stir in dill.
- Add warm potatoes to dressing in bowl. Stir to coat. Add chopped tofu, the celery, onion, and pickles. Stir gently to combine. Cover and chill 1 to 2 hours before serving. If potato salad seems dry after chilling, stir in 1 to 2 tablespoons water or unsweetened plant milk. Store in the refrigerator up to 3 days.
Comments (5)
(5 from 3 votes)Can you tell me why you steam the potatoes instead of simply boiling them, which is so much less work? I don’t get consistent results from steaming.
Hi Mickey, Steaming provides more control over the cooking process and helps the tiny potatoes retain their texture instead of turn to mush. You can definitely boil them instead, but make sure to keep a close eye on how they're doing so they don't overcook (you want them to be tender but not to fall apart.) Let us know how it goes!
The recipe sounds good, except for the garlic in the dressing. As a German, I learned from my grandmother how to make a German potato salad. The dressing was just vinegar and oil. She would never use garlic in anything! I always hated garlic. Don't know what the obsession is with using garlic. It doesn't enhance anything, in my opinion. If I ever make this "old- fashioned" potato salad, then I will certainly leave out the garlic!
Looks good, but misnamed - there's no vegan mayo in it!
Here's the vegan mayo: For dressing, in a blender combine the remaining tofu, the mustard, vinegar, garlic, and pepper. Cover and blend until smooth. Transfer to a large bowl; stir in dill.