Vegan Potato Salad
This is the perfect vegan southern style potato salad with a great egg substitute. It's a creamy, old fashioned southern recipe that will be perfect for your next, barbecues, cookout, potluck or family reunion!
Servings: 6
Ingredients
- 2-½ pounds Yukon Gold potatoes peeled, and cut into 1" pieces
- ¼ teaspoon paprika divided
- ¼ teaspoon celery seed
- ¼ cup finely diced celery
- ¼ cup diced red onion
Dressing
- ⅓ cup vegan mayonnaise
- ⅓ cup pickle relish
- 2 teaspoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon maple syrup
- 2-½ teaspoons salt divided
- ¼ teaspoon pepper
Egg Substitutes
- 1 cup 4 WunderEggs halves (or medium-firm tofu - finely diced)
Toppings
- 2 tablespoons chopped chives
- remaining Smoked Paprika or Pimiento (optional) - for garnish
Instructions
- Place cubed potatoes in a large pot and fill with water 1" above the potatoes and add 2 teaspoons of salt. Bring to a boil, reduce heat to medium and cook potatoes until fork tender, about 8 to 10 minutes. Drain in colander and let cool slightly.
- Meanwhile, in a bowl stir together vegan mayonnaise, pickle relish, vinegar,mustard, maple syrup, celery seed, remaining ½ teaspoon salt, pepper, and half of the paprika. Pour mixture over potatoes and toss to coat. Add chopped tofu, celery, and red onions and toss to coat.
- Transfer to a large serving bowl or platter and garnish with chopped chives and remaining paprika. Serve warm or cold.ok
