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Vegan Potato Salad

The.Vegan.Zombie's picture
  Potato 6 Cup (96 tbs), chopped
  Celery 1⁄4 Cup (4 tbs)
  Red pepper 1⁄4 Cup (4 tbs)
  Chive 1⁄4 Cup (4 tbs)
  Tofu 18 Ounce (For Vegan Mayonnaise sauce, 1/2 pack of 12, 3 ounce tofus)
  Olive oil 2 Tablespoon (For Vegan Mayonnaise sauce)
  Apple cider vinegar 2 Teaspoon (For Vegan Mayonnaise sauce)
  Sea salt 1 Teaspoon (For Vegan Mayonnaise sauce)
  Green bell pepper 2 Dash (For Vegan Mayonnaise sauce)
  Spicy brown mustard 1 Tablespoon (For Vegan Mayonnaise sauce)
  Dill weed 1 Pinch (For Vegan Mayonnaise sauce)
  Garlic powder 1⁄2 Teaspoon (For Vegan Mayonnaise sauce)
  Onion flakes 1⁄2 Teaspoon (For Vegan Mayonnaise sauce)
  Soy milk/Hot almond milk 2 Tablespoon (For Vegan Mayonnaise sauce)

1. Cook the chopped potatoes and toss in salt and pepper.
2. To make vegan Mayonnaise sauce blend silken tofu, olive oil, apple cider vinegar, sea salt, pepper, spicy brown mustard, dill, garlic powder, onion powder and soy or almond milk.
3. To the potatoes add celery, red pepper and chives, mix the mayonnaise sauce and chill.

4. Serve chilled over lunch.

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes

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