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!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 | Prep Time: 10 minutes | Cook Time: 15 minutes | Ready in: 1 hour

Ingredients

• 4 large organic yukon gold or red potatoes, cut into 1 inch cubes
• filtered water
• sea salt
• 4 oz tofu, chopped small
• 1 large organic celery stalk, diced
• 1 small organic red onion, diced
• 1 cup Follow your Heart Vegannaise
• 1/4 cup yellow mustard
• 2 tsp maple syrup
• 1 tsp dried dill
• 1 tsp dried chives
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp black pepper (or to taste)

Instructions

1. 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.
2. In a bowl, combine the potatoes, tofu, celery, onion.
3. 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.
4. Serve!