Easy vegan potato salad

5 from 3 votes

Perfect, easy dish to bring to a summer BBQ. Easy to make and delicious vegan potato salad

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 276kcal

Author: Maria

3 pounds yellow potatoes
½ onion diced finely
2 celery stalks diced finely
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry or fresh dill
1 teaspoon salt
1 cup of vegan mayo
¼ cup of mustard
⅓ cup dill relish
½ teaspoon black salt Optional. this gives the dish an egg flavor
8 oz extra firm or firm tofu Optional. about half of a package. Gently press water out

Cover potatoes with water in a large pot. Bring water to boil. Cook potatoes until fork tender - about 10 minutes depending on their size
3 pounds yellow potatoes
Let potatoes cool completely. Run cold water over them to cool them faster. Cube potatoes after they cool (you can choose to peel them at this point or leave the skins on)
Add in the diced onion and celery
½ onion, 2 celery stalks
Mix together mayo, mustard, relish, salt, onion powder, garlic powder and dill in a bowl and add to the potato bowl. Mix gently.
1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1 cup of vegan mayo, ¼ cup of mustard, ⅓ cup dill relish, 1 teaspoon dry or fresh dill
Optional - tear the firm tofu into chunks that resemble egg whites. Sprinkle black salt over the tofu, mix well, then add tofu to the potatoes. This is our egg replacement. You can also add tofu without the black salt.
8 oz extra firm or firm tofu, ½ teaspoon black salt
Garnish with paprika and more dill.

If you'd like a little bit healthier version, use ½ cup of vegan mayo and ½ cup of plain, unsweetened vegan yogurt.

If you can't find black salt, don't worry, this will still taste delicious. The black salt just gives a light egg flavor to this dish.