Vegan Potato Salad
This vegan potato salad is excellent for family gatherings and picnics. No one will ever realize it's a low-fat, healthier vegan version. I promise, if my family can't tell, yours won't either.
Servings: 6 servings
Calories: 185kcal
Equipment
Ingredients
- 6 medium-large Russet potatoes
- 1 small onion (purple onion makes it prettier)
- 1 tablespoon sweet pickle relish with a little juice
- 2-3 tablespoons low-fat vegan mayo Homemade Mayo Linked
- 1 teaspoon yellow mustard (not dry mustard)
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1 pinch smoked paprika
- 1 teaspoon salt or to your taste preference
- black ground pepper
- 1 pinch Indian black salt optional for eggy flavor
Vegan Eggless Mayonnaise
- 1 12 oz package silken tofu, shelf-stable soft, firm, or extra firm
- 1 tablespoon pure cane sugar date sugar, maple sugar, etc
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar or other vinegar or lemon juice
- 1/4 teaspoon sea salt
Instructions
- Begin by making my homemade vegan mayo if you aren't using your own. Open the silken tofu container and drain the water it has been packed in. If you’re using shelf-stable tofu which doesn’t need refrigeration, you shouldn’t need to set it on paper towels because it isn’t packed with much water. However, the refrigerator-type soft tofu will need to be drained and allowed to sit on a dishcloth or a few paper towels before use. This article, Easy Tofu Recipes, has more information on the different types of tofu and how to use them.
- Simply put all the ingredients in a blender and blend until smooth. You will only need 2-3 tablespoons for this recipe, so there will be plenty left over for sandwiches and other recipes like my vegan coleslaw and dairy-free ranch dressing.
- Peel, wash, and dice the potatoes into bite-sized chunks that are about 1″ in size. While you’re chopping, now is a good time to go ahead and dice up the onion.
- Add the diced potatoes (but NOT the onion) to a large pot of boiling water, and allow them to cook on medium-high until they are tender–approximately 15-20 minutes. Be sure not to overcook the potatoes. You want them soft enough for a fork to go through easily but not cooked to the point of being mushy or falling apart easily.
- Once the potatoes have finished cooking, use a colander to drain the cooked potatoes.
- In a large bowl, add all other ingredients–onion, low-fat vegan mayo (try my homemade version), mustard (this is the refrigerator kind, not dry ground), garlic powder, parsley flakes, paprika, salt, and pepper. Just recently, I began adding a little Indian black salt to mine because it gives it just a hint of eggy flavor that the traditional potato salad has. It’s a great option to kick it up a notch.
- Mix together thoroughly and serve or chill in the refrigerator for a couple of hours to serve cold.
Video
Notes
Tips & Substitutions
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
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- Potatoes- This potato salad can be made with many different types of white potatoes. Traditionally, Russets or even yellow potatoes. Sometimes I make this with red potatoes and leave the skins on for a more nutritional bang!
- Cook time- Don't overcook the potatoes because they will become too soft and mushy--more like mashed potatoes than potato salad.
- Secret ingredients- The Vegan Mayo and the perfect amount of salt and pepper are key ingredients here. After you've made it, if it needs a little tweaking to suit your taste preference, these are the three ingredients to adjust.
- Make ahead- Vegan potato salad can be made ahead of time and stored in the refrigerator for up to 5 days. In fact, the flavors often improve after sitting for a few hours or overnight.
Nutrition
Calories: 185kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Fiber: 4g