This old fashioned potato salad is the perfect dish to bring to a potluck. It’s creamy with the right amount of crunch and so flavorful thanks to a mayo-mustard-relish dressing PLUS fresh dill. Similar to my Vegan Egg Salad, we are adding sliced and chopped tofu to mimic hard boiled eggs. Mixed in with the incredibly tasty dressing, it’s difficult to detect there are no eggs in the salad! Of course you can leave out the tofu if you’d like, it’s still the most delicious potato salad you’ll ever eat! I’ll share a few tips and tricks that will bring your potato salad from good to great in no time.
Ingredients you need
Potatoes – I prefer yukon gold potatoes but russet is fine. Extra-firm tofu – Firm is fine if needed, but you’ll need to press the excess water out of it before using. Don’t use silken or soft tofu. Vegan mayo – Homemade or store bought. Sweet pickle relish – I prefer sweet but use dill relish if you like. Yellow mustard Apple cider vinegar Celery seeds Paprika Celery Green onions Fresh dill – Could leave this out but it’s so good!
How to make vegan potato salad
Find the complete recipe with measurements below. Once you have peeled and chopped your potatoes, vegetables and tofu, it’s easy to throw this salad together. Boil the diced potatoes for 10-15 minutes, until fork tender. Drain, then add to a large bowl. Add the dressing ingredients to a bowl: vegan mayo, sweet pickle relish, mustard, apple cider vinegar, celery seeds and paprika. Whisk dressing ingredients together until smooth and creamy. To the large bowl with the cooked potatoes (still warm), add the dressing, sliced and chopped tofu and vegetables. Mix everything together until the potatoes are coated. Add salt + pepper to taste, then cover and place in the refrigerator for at least 3 hours before serving. Chilling the vegan potato salad overnight is even better, so the flavors have time to mingle and it gets really chilled!
Tips & substitutions
Peel and dice the potatoes small for the best texture and taste. 1/2-1 inch pieces are best. When you mix everything together, some of the potatoes get a little mashed, adding to the creaminess of the dish. Vegan mayo – You can use a store bought vegan mayo you like or homemade cashew based Vegan Mayo. The homemade version is oil free. I also have a recipe for Tofu Mayonnaise that works. May use dill relish instead of sweet, but I very much prefer sweet pickle relish here! May add or substitute vegetables depending on what you like. Consider adding some diced red bell pepper, chopped red onion or sweet onion, or even green peas.
Frequently asked questions
Want more cookout and potluck vegan dishes?
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