This potato salad is great for summer time when you don't always want hot food. Feel free to add whatever extras you like to this recipe such as relish, green onion or even homemade or store bought vegan bac'n bits.
Ingredients:
Mayo Ingredients:
12 oz silken tofu
2 tbsp aquafaba (Liquid from a can of chickpeas)
1-2 tbsp apple cider vinegar
2 tbsp lemon juice
1/4 tsp garlic powder
1/4-1/2 tsp kala namak/Indian black salt
1 tsp salt (Adjust depending if your chickpeas were salted)
Potato Salad Ingredients:
3 lbs of red potatoes, diced
3/4 cup mayo (Add more as desired)
1/2 of a large yellow or red onion, finely diced
2 large stalks of celery, finely diced
2 tbsp dijon mustard
1 tsp garlic powder
1 tbsp dry parsley or a small handful of fresh parsley, finely chopped
1/2 tsp paprika
Salt and pepper to taste
Directions:
Add enough water to a large pot to cover the potatoes. Bring the water to a boil then carefully add the chopped potatoes. Lower the heat to medium and stir occasionally. Continue cooking the potatoes until you can easily pierce the potatoes with a fork. Then drain the potatoes and transfer them to a large bowl to chill in the fridge.
Add all your mayo ingredient to a blender and blend until smooth. Transfer your mayo to an air tight container and allow to chill in the fridge.
Mix together all your potato salad ingredients except the potatoes, onion and celery. Once your potatoes have completely chilled, add your mayo mixture, celery, onion and mix well. Adjust salt and pepper to your taste.
Serve immediately or allow to chill for an additional few hours.
Note: Potato salad and extra mayo will stay fresh in the fridge for up to 5 days. Stir mayo before each use if separation occurs. Discontinue use if the taste, smell or texture changes.
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