One of my favorite summer picnic or potluck dishes is definitely potato salad. But that’s probably because I love potatoes no matter how they are cooked. Hot or cold, mashed or solid, topped with a creamy dressing or just a little salt and pepper, I love it all. I’m getting distracted just thinking of all the future potato recipes I could make.
I love this recipe because it’s just as creamy and delicious as your typical potato salad but it’s much healthier. I don’t usually have vegan mayonnaise around my house so I decided to make my own with some silken tofu. Tofu works really well because it gives the salad the creaminess I want but doesn’t add any weird flavors (since tofu doesn’t really have a flavor). Because of this, this recipe has about half the calories and about one-quarter the fat found in typical potato salad. In addition, just one cup of classic potato salad will provide over half of your day’s worth of cholesterol whereas this potato salad has zero cholesterol (like all vegan/plant-based food).
- 8 ounces silken tofu
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 3 pounds red potatoes, cut into bite size cubes
- 2 celery stalks, diced
- 1/2 small red onion, finely diced
- 1/4 cup chopped fresh dill
- Salt and fresh ground black pepper, to taste
- Combine silken tofu, olive oil, apple cider vinegar, mustard, lemon juice, and salt in a blender until smooth.
- Place the potatoes in a large pot of salted water and bring to a boil. Cook for 20 to 25 minutes until tender. Drain and let cool.
- Combine tofu mixture with celery, onion, and dill. Season with salt and pepper to taste. Add the potatoes and carefully stir until coated.