Vegan Potato Salad

Remember that potato salad your momma used to make? The one with the melt-in-your-mouth potatoes, boiled eggs, & mayo? Yeah, you can (and should) totally have a vegan potato salad version for that up your sleeve.

And then you should roll on over to the Cajun Vegan Eats gumbo recipe to put your new favorite vegan potato salad to the test.

So what’s in this magical vegan potato salad?

There are a few top secret ingredients that are going to get you there. One that’s not so secret is a good vegan mayo. Vegan mayo has definitely come a long way in recent years with many good brands available at even the most basic grocery stores (looking at you Wal-Mart). My fave is Hampton Creek Just Mayo, but to each their own.

The other secret ingredients make up the “egg”. To get that eggy texture in the vegan potato salad, crumbled tofu is a must. To get the egg flavor, a touch of black salt (which is actually pinkish tan) goes a long way and can fool even the most avid egg-lover.

The rest of the recipe is really pretty basic and probably not far from how your momma used to make it. For a special touch and a nice color contrast, don’t forget the smoked paprika sprinkled on top.

Ingredients

• 4 large russet potatoes
  
• 1/2 cup vegan mayo
• 2 tbsp sweet relish
• 2 stalks celery, chopped
• 1/2 tsp turmeric, for color
  
• 3-4 tsp yellow mustard
  
• 1/2 block firm tofu
• 1/2 tsp black salt
  
• salt & pepper, to taste
• smoked paprika, for garnish

Instructions

1. Put a pot of water on the stove and heat until boiling. While the water is heating, peel and dice the potatoes into 1.5 inch cubes.
2. Once the water is boiling, add the potatoes and boil until easily pierced with a fork (but not mushy). Drain the potatoes and set them in a large mixing bowl to completely cool.
3. While the potatoes are boiling and cooling, place the 1/2 block of tofu between 2 kitchen towels and cover with a heavy book or cutting board to get out some of the excess liquid. 
   
4. Once the potatoes have fully cooled, add the mayo, relish, celery, turmeric, & mustard to the bowl with the potatoes and mix to combine. 
5. Take the tofu and crumble into small pieces with your hands and add to the bowl. Add the black salt. 
6. Taste for salt-level and add any additional salt & pepper to taste. 
7. Refrigerate until ready to eat. Sprinkle with smoked paprika (or regular paprika if that’s what you have). 

Enjoy with big bowl of vegan gumbo!

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