Creamy Potato Salad

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< 1 min read
Summary

Creamy tofu blended with flavorful spices then mixed with crunchy veggies and yummy potatoes creates a dish that is full of color, texture, flavor and nutrition! Serve it as a side to your main meal or as part of your picnic menu.

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

 5 cups red potatoes (scrubbed and cubed)
Mayo
 1 cup organic tofu (silken)
 2 tbsp lemon juice (freshly squeezed)
 2 tsp organic apple cider vinegar
 2 tsp maple syrup (or date paste, link in Chef’s notes)
 ½ tsp mustard powder
 ½ tsp garlic powder
 ¾ tsp smoked paprika
 ¼ tsp salt (optional)
Salad Ingredients
 1 cup organic celery (diced)
 1 cup organic red bell pepper (diced)
 ½ cup green onion (sliced)
 ¼ cup jalapeño (optional) minced
 salt (optional) to taste
 ground black pepper (optional) to taste
 herb of choice, to taste

Directions

1

Boil the potatoes: Add the potatoes and enough water to cover them in a large stock pot. Bring to a boil and cook until the potatoes are tender, about ten minutes. Strain and transfer the potatoes to a large bowl.

2

Meanwhile, make the mayo: Add all of the mayo ingredients to a food processor or blender and blend until smooth and spices are completely blended.

3

Add the celery, red bell pepper, green onion, and jalapeno to the bowl with the potatoes. Stir.

4

Transfer the mayo mixture to the potatoes and stir until all ingredients are combined.

5

Taste for salt and pepper. Add another dash of smoked paprika, if desired.

6

If you’re growing chives, dill, or cilantro, add some chopped herbs to the salad, if desired.

Chef's Notes

Substitutions
In place of red potatoes, use Russet or Yukon Gold.

If you can’t find silken tofu, use firm or extra firm, but know that you may need to add 1–2 tablespoons of water to the mayo mixture to form a thinner consistency.

Substitute other veggies from your garden for the veggies listed above (eg., cucumber, yellow pepper, green pepper or carrots).

Sugar-free
Use date paste in place of maple syrup.

Prep Ahead
Make the mayo mixture ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

 5 cups red potatoes (scrubbed and cubed)
Mayo
 1 cup organic tofu (silken)
 2 tbsp lemon juice (freshly squeezed)
 2 tsp organic apple cider vinegar
 2 tsp maple syrup (or date paste, link in Chef’s notes)
 ½ tsp mustard powder
 ½ tsp garlic powder
 ¾ tsp smoked paprika
 ¼ tsp salt (optional)
Salad Ingredients
 1 cup organic celery (diced)
 1 cup organic red bell pepper (diced)
 ½ cup green onion (sliced)
 ¼ cup jalapeño (optional) minced
 salt (optional) to taste
 ground black pepper (optional) to taste
 herb of choice, to taste

Directions

1

Boil the potatoes: Add the potatoes and enough water to cover them in a large stock pot. Bring to a boil and cook until the potatoes are tender, about ten minutes. Strain and transfer the potatoes to a large bowl.

2

Meanwhile, make the mayo: Add all of the mayo ingredients to a food processor or blender and blend until smooth and spices are completely blended.

3

Add the celery, red bell pepper, green onion, and jalapeno to the bowl with the potatoes. Stir.

4

Transfer the mayo mixture to the potatoes and stir until all ingredients are combined.

5

Taste for salt and pepper. Add another dash of smoked paprika, if desired.

6

If you’re growing chives, dill, or cilantro, add some chopped herbs to the salad, if desired.

Creamy Potato Salad