Vegan Potato Salad

I took my mom's recipe for potato salad and made my own vegan version of it. This is a sweet, creamy, eggless, red potato salad with lots of summertime flavors for everyone, vegan or not!

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 246kcal

Author Marly McMillen

Ingredients

5 to 6 small to medium red potatoes with skins, chopped
4 to 5 cups water
½ cup red onion , finely chopped
1 batch 10-minute Tofu Scramble
1 cup vegan mayo
3 tablespoons mustard
3 tablespoons sweet pickles chopped
3 to 6 tablespoons agave nectar depending on how sweet you like it
Optional: add a tablespoon of vinegar (apple cider, white wine, or even the juice from your jar of pickles)
Optional - chopped celery

Cups - Metric

Instructions

Place the chopped potatoes in a pan. Pour in the water and bring to a boil. Cook until the potatoes are fork tender.
While you're waiting for the potatoes to cook, place the chopped onion in a lidded container, large enough to hold the finished potato salad. I used a large, round pyrex dish.
When the potatoes are done, carefully pour them into a strainer to remove excess liquid. The water will be hot so be careful. When the potatoes are drained, pour them over the onions, and place the lid on the container to seal it. That will allow the onions to soften with the hot potatoes.
Hopefully by now you've already prepared your Tofu Scramble, but if you haven't, now's a good time to do that.
In a small bowl, combine the mayo, mustard, vinegar, and sweet pickles. Stir to combine. Add one tablespoon of sugar, stir, and then take a little taste to see if it meets your expectations of sweetness. Some people, like my mom, like their potato salad a little more on the sweet side. Continue adding sugar, one tablespoon at a time (or leave it as is until you get it just right).
If you'd like, go ahead and add some finely chopped celery to the mix. It can make for a crunchier potato salad, but I'm not so certain I prefer the distraction from the potatoes. What I really like is adding a teaspoon or os of celery seed so I can have a little of the flavor of celery without all that annoying crunching. If you'd like to give that a try, add 1 teaspoon of celery seed to the mayo mixture.
Pour the mayo mixture over the potato salad and give it a good, gentle stir, being careful not to mash the tender potatoes. (They can be so sensitive!) Add the scrambled tofu and stir some more, until everything is well-combined.
Refrigerate, preferrably an hour or two before serving.

Video

Notes

Best Potatoes for Potato Salad

Red potatoes - I prefer to use red potatoes because you can leave the skin on which is more nutritious and reduces food waste.
Yukon gold potatoes - Another great option is the yukon gold which you can also leave the skin on.
Russet - If you're using white potatoes, you will want to skin them because the skins are too fibrous.

Nutrition