Vegan Potato Salad

I loved my mom's potato salad as a kid. Of course back then, I ate eggs. But now that I don't, I came up with a new version of my mom's recipe.

Vegan Potato Salad

8 Medium Red Potatoes
Extra Firm Tofu, drained and chopped, to take the place of eggs. Use half or less of a 14 oz. container. (You can use the remaining tofu to make tofu scramble for lunch.)
1/4 cup yellow onion, chopped
3/4 cup (2 stalks) of celery, chopped
1/4 cup sweet pickle relish
2 Tbs. pickle juice
1 1/2 cup Vegennaise (may need more to get the right consistency)
Salt and Pepper (1 tsp each, or to taste)
Paprika, sprinkled on top for decor

Potatoes - unpeeled.
Scrub gently.
Place in cold water with 2 or 3 tsp of salt per quart and bring to a boil.
Cook for 25 to 40 minutes uncovered until tender.
Drain water, cover with a clean, folded cloth, and shake pan over low heat to allow potatoes to dry.

Cut potatoes into bite-sized pieces and place in a large bowl. Add all of the above ingredients and mix well - you may have to use your hands to combine everything well. Be careful not to crumble the tofu too much. Sprinkle paprika on top for a decorative finish.


Laura Knight copyright 2006