Creamy Vegan Potato Salad with Diced Tofu
You can’t beat a classic: this creamy vegan potato salad is made with a tangy mayo and Dijon dressing, but I’ve pumped up the protein with chopped tofu, instead of eggs! This comforting BBQ side dish salad is just as good as you remember…and better for you than you think.
Ingredients
- 2 pounds Yukon Gold potatoes cut into roughly ¾ inch (2 cm) cubes
- 1 package firm or extra firm tofu finely diced
- ½ cup vegan mayo
- 2 tablespoons Dijon mustard
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 4 baby dill pickles diced, garlic free if you need it!
- ¼ cup fresh dill minced
Instructions
- Bring a large pot of water to boil. Salt generously, add the potatoes and lower heat to medium once it comes back to a boil. Cook until fork tender, 10-15 minutes.
- Meanwhile, in the bottom of a salad, bowl, whisk together the mayo, dijon, nutritional yeast, vinegar, salt and turmeric. Add the tofu and the pickles and the dill.
- When the potatoes are done, drain them into a colander and rinse well with cold water. Let sit for ten minutes, then add them to the salad bowl and gently toss to combine.
- Can be served immediately, but the flavour is even better if you chill it in the fridge for at least 30 minutes. Taste, adjust salt and pepper to your liking and serve!