Vegan Potato Salad
Potato salad is a summer picnic staple! This version contains no eggs or dairy but is still every bit as delicious as the classic potato salad everyone grew up eating. It is easy to make and perfect for bringing to a picnic!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Place the potatoes in a medium pot with just enough filtered water to cover them and about 1/2 tsp sea salt. Bring to a boil, then lower to a simmer and cook the potatoes for about 10 minutes until tender when pierced with a fork or knife. Drain the potatoes and allow to cool completely.
- In a bowl, combine the potatoes, tofu, celery, onion.
- In another bowl mix together the vegannaise, mustard, maple syrup, dill, garlic and onion powder and sea salt and pepper. Pour over the other ingredients in the other bowl and mix until everything is coated in the dressing.
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- Side Dish