A New York lawyer's adventures with animal-free eating
My mom’s (now vegan) Potato Salad
Okay, so I know I’m like, 20 years late with this post. I actually made this potato salad months ago, but kept forgetting to get the recipe together for a post. Whatev, I’m here now. Potato salad is still good in the fall…
5 lbs potatoes
1/2 block silken tofu (this replaces 12 eggs), diced
1 tbsp. mayonnaise
1/4 tsp. turmeric
3-4 dill pickles, chopped
1 large onion, chopped
2/3 cup mayonnaise (I use Vegenaise)
1/3 cup mustard (I use spicy brown mustard)
1 tbsp. milk (I used almond milk)
Salt/pepper to taste
Peel the potatoes and chop into small pieces. Boil the potatoes until you can pierce them with a fork (be careful not to overcook, or you will be having mashed potato salad). Rinse the potatoes, then let cool.
Combine the silken tofu with 1 tbsp. mayo and the turmeric. Add salt and pepper to taste. Set this mixture aside to allow the flavors to combine.
When the potatoes have cooled, mix in the pickles, onion, and fake eggs.
Mix together the mayonnaise and mustard, then add in the milk until the mixture reaches the desired consistency. Add salt and pepper to taste. Make sure at this point that you like the mix of flavors in this mixture. Add more mayo or mustard to taste. Combine this mixture with the potato mixture. Refrigerate.