Eggy Vegan Potato Salad
Creamy vegan potato salad that actually tastes like eggs thanks to a trifecta of tofu, turmeric, and kala namak. Great for picnics, cookouts, or dinner.
Ingredients
- 2½ pounds russet potatoes peeled and cut into 1-inch chunks (not cubes, uneven chunks)
- ¾ cup vegan mayo store-bought or homemade
- ¼ cup Dijon mustard or yellow mustard
- 3 tablespoons white vinegar
- 2 teaspoons agave
- 2 teaspoons kala namak
- 1 teaspoon ground turmeric
- ½ cup grated peeled carrot
- 2 celery ribs thinly sliced
- 1 cup chopped scallion light green and white parts only
- 1 14-ounce package extra-firm tofu, diced very small
- Freshly ground black pepper
- Sweet paprika for garnish
- Fresh dill for garnish (optional)
- Sliced chives for garnish (optional)
Instructions
- Put the potatoes in a large pot (4-quart works) and cover with salted cold water. Cover and bring to a boil over high heat. Lower the heat and simmer until the potatoes are easily pierced with a fork, about 10 minutes. It's okay if they are a little overcooked, that gives the salad more creaminess. Drain in a colander.
- Meanwhile, in a very large bowl, whisk together the mayo, mustard, vinegar, agave, kala namak, and turmeric. Transfer the warm potatoes to the bowl and toss to coat in the dressing.
- Fold in the carrot, celery, scallion, and tofu, along with several grinds of black pepper. Taste and adjust for salt and seasoning. If you need to add more salt, use regular sea salt, not more kala namak.
- Cover tightly and refrigerate until ready to serve. Top with a light dusting of paprika and fresh dill before serving.
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