- 2 pounds Russet, Yukon Gold or red potatoes (900 g), peeled and cut into 1-inch cubes (2.5 cm)
- ⅔ cup vegan mayo (160 g)
- 2 tsp yellow mustard
- 2 tsp pickle juice, apple cider vinegar, or lemon juice
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ cup dill pickles (50 g), chopped
- 4 green onions, finely diced
- 1 celery stalk, finely diced
- 6 oz firm tofu (170 g), diced, optional
- Add the potatoes to a large pot and cover with cold water. Bring to a boil and then cook over medium-high heat until fork-tender.
- Drain the potatoes and let them cool while you prepare the other potato salad ingredients.
- Add the vegan mayo, mustard, pickle juice, salt, pepper, garlic powder, and paprika to a large bowl and mix until well combined.
- Then add the potatoes along with all the remaining ingredients (pickles, green onions, celery, and tofu). Stir until well combined.
- Taste and add more seasonings if needed.
- Serve immediately or transfer the vegan potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
- You can also serve it with some vegan protein like fried tofu, baked tofu, tempeh, seitan, or even tempeh bacon.
- Keep the leftovers in an airtight container in the fridge for up to 5 days.
- Use other types of potatoes if you can’t find Russet, Yukon Gold, or red potatoes, although these are the best choice.
- Feel free to use any type of mustard, pickles, or onions.
- Omit or add any veggies, spices, or herbs (fresh or dried) you like.
- Add more or less vegan mayo if you want to.
- Tofu is optional, but it’s a good source of plant-based protein and a great alternative to boiled eggs for a vegan version of the classic potato salad. Extra-firm tofu is also a good choice.
- I added some paprika on top before serving, but that’s completely optional.
- Serving Size: 1/6 of the recipe
- Calories: 195
- Sugar: 2.2 g
- Sodium: 529 mg
- Fat: 7.8 g
- Saturated Fat: 0.3 g
- Carbohydrates: 27.7 g
- Fiber: 3.5 g
- Protein: 5.6 g