Recipes > My Mama's Potato Salad
When I was a kid, I would only eat my mother’s and my grandmother’s potato salad—and I would certainly never eat potato salad from the grocery store. Try this recipe to find out why! —Del Sroufe, Forks Over Knives Chef
Del Soufre
- Serves: serves 10
- Active Time: 10 mins
- Total Time: 25 mins
- Views: 9,609
- Success Rating: 0% (?)
Steps
Step 1: Making the Potato Salad
- 8 med red potatoes, scrubbed and chopped
- 1 (12-ounce) package firm or extra-firm silken tofu
- 2 tbsp prepared yellow mustard
- 1 tbsp Dijon mustard
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 cup dill pickle relish
- 4 lg stalks celery, small diced
- 1 med red onion, small diced
- sea salt and freshly ground black pepper, to taste
Method
Place the potatoes in a large pot and add cold water to cover. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until just tender, 8 to 10 minutes. Drain the potatoes in a colander and rinse them under cold water until cool.
In a blender, combine the silken tofu, yellow mustard, Dijon mustard, garlic, lemon juice, and salt. Blend until smooth and creamy.
Transfer the cooked potatoes to a large bowl, add the relish, the celery, onion, and tofu mixture and toss gently to combine. Season with salt and pepper to taste.
Cover and chill for 1 hour. Taste and adjust seasoning before serving.
Store the salad in an airtight container in the refrigerator for up to 1 week.
1 Comment
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I loved the plant based sauce and have used other variations but this one was very good although I added a bit of dill weed. There is quite a bit of celery and onion which I liked and would rename, Potato, Onion and Celery Salad. Yummy!
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