You can’t beat a classic: this creamy vegan potato salad is made with a tangy mayo and Dijon dressing, but I’ve pumped up the protein with chopped tofu, instead of eggs! This comforting BBQ side dish salad is just as good as you remember…and better for you than you think.
Creamy, tangy and soooo flavourful, this classic vegan potato salad is even better than the original!Want to save this recipe?
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As far as my childhood comfort foods go, a creamy, tangy potato salad is HIGH on my list. My grandma didn’t make it often, but she did make it in a very specific way: just like her egg salad with an egg yolk + mayo dressing, with chopped egg whites and dill pickles folded in.
Not very Portuguese, I know…but very much something she learned in the 60s as she was learning how to cook Canadian foods. So I’m doing the same: merging my tofu egg salad with potato salad.
And the diced firm tofu stands in for the chopped egg white my grandma used to add, and the added protein helps you feel more full and satisfied (never not a dietitian, ha!).
Each small serving of this potato salad contains about 9 grams of protein, which is not too shabby for a comforting BBQ side! Now, for what to put beside it…highly recommend my easy black bean burgers!
I know not everyone loves a mayo-y salad but I am SO here for it…and if you are, I suspect we’re part of the same mayo-appreciation society. But don’t worry, while this salad is creamy, it’s not too heavy…blending the vegan mayo with Dijon mustard and apple cider vinegar helps everything feel fresh and tangy, not just one note. There is flavour here, people!
Heads up, this is a big batch vegan potato salad that’s feeds a crowd…like 8-10 side servings!
You can always cut the recipe in half if you’re wanting something smaller for at home.
Looking for more crowd pleasing plant-based recipes? Grab a copy of Plant Magic!
Here’s what I’ve learned about making a killer vegan potato salad!
If you are looking for an old fashioned potato salad, this one is definitely gonna scratch that itch…and maybe even take it to the next level. So let’s talk spuds. The waxy flesh of a Yukon gold has a creamy but not too starchy texture so they keep their shape and the whole salad doesn’t turn into a mushy mess.
I’m pretty set on using Yukon gold potatoes for this salad, but I will also accept red skinned potatoes, ha!And to make those potatoes taste extra good, you want to cook your potatoes in salted water just like pasta. (if you are not salting your pasta water, we need to talk).
Cooking in salted water seasons them from the inside out and is 1000x yummier.
I like a small dice here so the tofu doesn’t compete with the potatoes for top billing. You can substitute a nice vegan yogurt if you want to go mayo free…You want to make sure that the dressing stays saucy and creamy, so rinse the potatoes well in cold water after cooking and let them cool a bit first.
Make this vegan potato salad your own: Double the fresh dill if you’re a fan. Add celery for crunch! And I think this goes without saying buuuuuuut…measure those dill pickles with your heart my friends.Nutrition Corner: Because I can’t leave well enough alone, I’m here to squash the notion that somehow potato salad isn’t part of a healthy diet.
You might not realize that cooked and cooled potatoes contain resistant starch, which is a microbiome booster. And I always leave the skin on, because it’s a valuable source of fiber. A waxier potato, plus protein and fat, helps lower glycemic response. This classic side is vegan, nut free and gluten free but, if you need a low FODMAP option, just go for garlic free pickles!
More BBQ ready side salads:
Creamy Vegan Potato Salad with Diced Tofu
8 side dish servings
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
cooling time: 10 minutes mins
Total Time: 35 minutes mins
You can’t beat a classic: this creamy vegan potato salad is made with a tangy mayo and Dijon dressing, but I’ve pumped up the protein with chopped tofu, instead of eggs!
This comforting BBQ side dish salad is just as good as you remember…and better for you than you think.
Pin Print- 2 pounds Yukon Gold potatoes, cut into roughly ¾ inch (2 cm) cubes
- 1 package firm or extra firm tofu, finely diced
- ½ cup vegan mayo
- 2 tablespoons Dijon mustard
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 4 baby dill pickles, diced, garlic free if you need it!
- ¼ cup fresh dill, minced
Bring a large pot of water to boil. Salt generously, add the potatoes and lower heat to medium once it comes back to a boil. Cook until fork tender, 10-15 minutes.
Meanwhile, in the bottom of a salad, bowl, whisk together the mayo, dijon, nutritional yeast, vinegar, salt and turmeric. Add the tofu and the pickles and the dill.
When the potatoes are done, drain them into a colander and rinse well with cold water.
Let sit for ten minutes, then add them to the salad bowl and gently toss to combine.
Can be served immediately, but the flavour is even better if you chill it in the fridge for at least 30 minutes. Taste, adjust salt and pepper to your liking and serve!
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