"Improved" Potato Salad with Silken Tofu Vegan Mayo
Add some crunchy vegs to a family favorite.
Course: Salad, Side Dish
Servings: 8
Equipment
blender
Ingredients
Salad Ingredients
2 1/2poundspotatoesYukon Gold or small red
1/2cupred bell pepperchopped
1/2cupcarrotdiced
3stalkscelerychopped
1/2red onionchopped small
2mediumdill pickleschopped
1/2cupgreen oliveschopped
1Tbsdried parsleyor 2 Tbs fresh
1Tbsdried dillor 2 Tbs fresh
1/2tsppaprikato garnish
Vegan Mayo
16ozsilken tofu
1/2Tbsapple cider vinegar
2Tbslemon juice
1/2tspsalt
1 1/2tspmustard
1tspmaple syrup
1pinchkala namak saltoptional
Instructions
Place the potatoes into salted water and bring to a boil. Whole potatoes: cook 10 - 15 minutes. In bite-size pieces: cook 6 - 9 minutes. They are done when a fork pierces them easily. Drain and cool.
Put all the mayo ingredients into a blender and blend until creamy-smooth. The optional kala namak salt (black salt) adds an eggy flavor. Refrigerate. Makes about two cups.
Prep the vegetables. Mix them with the potatoes and one cup of mayo.
Sprinkle the finished salad with paprika, if desired. Refrigerate.
Notes
Other vegetables could substitute, like radishes, zucchini, beets.The remaining mayo should be refrigerated and will keep for about a week. You can mix it with other herbs and spices for a unique salad dressing.