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  • Ready In:
  • Makes about 14 cups

When I was a kid, I would only eat my mom and grandmother’s potato salad – I refused to eat potato salad from the grocery store. This vegan potato salad recipe is my favorite, try it and find out why!

Vegan Potato Salad


  • 8 medium red potatoes, scrubbed and chopped
  • 1 (12-ounce) package firm or extra-firm silken tofu
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon sea salt
  • ¼ cup dill pickle relish
  • 4 large stalks celery, finely diced
  • 1 medium red onion, finely diced
  • sea salt
  • freshly ground black pepper


  1. Place the potatoes in a large pot and add cold water to cover. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until just tender, 8-10 minutes. Drain the potatoes in a colander and rinse them under cold water until cool.
  2. In a blender, combine the silken tofu, yellow mustard, Dijon mustard, garlic, lemon juice, and salt. Blend until smooth and creamy.
  3. Transfer the mixture to a large bowl, add the relish, and stir well to combine. Add the celery, onion, and potatoes and toss gently to combine. Season with salt and pepper to taste.
  4. Cover and chill for 1 hour. Taste and adjust seasoning before serving.
  5. Store the salad in an airtight container in the refrigerator for up to 1 week.

Comments (7)

(5 from 4 votes)
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Charlebois Kimberly2 months ago
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What was the dill pickle relish for that was listed in ingredients.

Elizabeth Brinker9 months ago
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I would love to know the macro nutrient breakdown for this recipie.

Karen Sellers9 months ago
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Incredible taste!
One of my friends said it was the best potato salad she’s ever had, and I certainly did not tell her that I substituted tofu for mayonnaise. No one could tell the difference anyway. Thanks

Heather11 months ago
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SPOT. ON. This tasted exactly like my grandmother’s potato salad. I have never used tofu before and didn’t know what to do with it, so I recommend draining it and drying it (I didn’t) so the sauce isn’t too runny. Outside of that, I followed the recipe exactly with a generous amount of black pepper. It was excellent. Thank you.

Yvonne12 months ago
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I ❤ potato salad and this recipe is a great guide even w/o tofu. I added red pepper, fresh herbs, and doubled the dijon and lemon juice.

Susan11 months ago
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Hi Yvonne, Did you use the tofu in the above recipe? ❣

Milt Hill1 year ago
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Thank you for this recipe! Since I changed to WFPB, I have really been missing potato salad. I made this recipe as directed, except that I used six medium Idaho potatoes and doubled both mustards. I gave my wife a taste, and I almost could not convince her to eat more, as she said that it had to be “cheating!” I made this with barbeque (soy curls and Hughes SF barbeque sauce) with sides of black-eyed peas and steamed broccoli. What a dinner!!

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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