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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!
By Del Sroufe,
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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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Comments (6)
I would love to know the macro nutrient breakdown for this recipie.
Fats
Carbs
Protein
Thanks!
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
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.
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.
Hi Yvonne, Did you use the tofu in the above recipe? ❣
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!!