There are times in the year that I absolutely crave potato salad. So, on one cold and snowy Sunday,
I cooked a large batch of potatoes, portioned them into four different bowls, and then started experimenting with ingredients. This was my favorite. It has a nice, creamy flavor, but with a little kick.
Makes 4 to 6 servings.
2 pounds Yukon gold potatoes, cut into bite-sized pieces with skins kept on
1⁄3 cup red wine vinegar
3⁄4 cup red onion, diced small
1⁄2 cup celery, diced small
1 jalapeno, diced small
5 tablespoons vegan mayo (see recipe following) 2 tablespoons salt-free mustard
1 teaspoon black pepper
1 teaspoon dill
A pinch of cayenne pepper (optional)
2 tablespoons chives, chopped (for garnish)
1 box silken tofu, drained
2 tablespoons salt-free mustard 1 teaspoon lemon juice
1. In a large stock pot, add the diced potatoes and enough water to cover the potatoes. Simmer until almost soft. Don’t overcook, because otherwise they will be mushy. When done, drain and place the potatoes into a large mixing bowl to cool.
2. Make the pickled onions: In a medium bowl, add the red wine vinegar, onion, and jalapeno. Set aside.
3. Make the mayo:
Add the silken tofu, mustard, and lemon juice into a food processor or blender and blend until smooth. Set aside.
4. In a small bowl, add the 5 tablespoons of vegan mayo, mustard, black pepper, cayenne (optional), and dill. Mix well. Add in the celery and mix again.
5. Pour the mayo mixture over the potatoes. Drain the vinegar off the pickled onions
and add them to the potatoes. Mix well and add more seasonings to taste. If you want less chunkiness for your potato salad, you can mash the potatoes with a fork.
6. Garnish with chives and refrigerate until ready to use.