Extra Creamy Potato Salad

Published on July 13, 2015 by Jill McKeever

Here's another creamy salad recipe to add to your plant-based Fourth of July recipe list. Make this along side the creamy cole slaw I shared before this video. Together, they will rock your plate of awesomeness.


1-pound baby red potatoes, cooked, whole
1/2-3/4 cup tofu mayo
2 celery stalks, chopped
1/2-3/4 cup yellow onion, minced
2 tablespoon fresh parsley, chopped
1 tablespoon apple cider vinegar
1/4 teaspoon black pepper
black salt (Kala Namak) to tasteToss everything from the potatoes to the black salt together in a medium bowl.

Tofu Mayo (make 2 3/4 cup)
1 14-ounce package silken or firm tofu, drained
1/2 cup raw cashews
1/4 cup lemon juice
1/4 cup apple cider vinegar2 teaspoons rice vinegar1 teaspoon Dijon mustard
1/2 teaspoon salt
1-2 teaspoons sweetener (agave nectar, maple syrup, whatever you have)
Blend mayo ingredients with a heavy-duty blender until smooth. Tofu mayo keeps well in the icebox for 5 days.


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