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Overhead close up view of a round white bowl filled with vegan potato salad made with red potatoes topped with chopped scallions

Dairy-Free Potato Salad

Brittany Roche
This isn’t just any vegan potato salad. It’s a veganized version of my Nana’s handwritten recipe - the one that was always the first dish gone at family parties. And the secret? Tossing the dressing, pickle juice, and seasonings with warm potatoes, so the flavor soaks right in.
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Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Salad, Vegan Side Dishes
Cuisine American
Servings 8 servings
Calories 319 kcal

Ingredients
  

  • 3 lbs red potatoes
  • 1 small yellow onion minced
  • 2 green onions chopped
  • 2 stalks celery chopped
  • 1/2 (16-oz) block firm tofu diced

For the dressing:

  • 6 oz silken tofu
  • 1 cup vegan mayo
  • 2 Tbsp pickle juice
  • 1 Tbsp white vinegar
  • 1 large garlic clove
  • 1-2 tsp sea salt
  • 1 tsp kala namak
  • 1 tsp ground black pepper

Instructions
 

  • Add potatoes to a large pot and cover with at least 1 inch of water. Cover and bring to a boil. Then, uncover and boil red skin potatoes for 10-20 minutes.
  • While the potatoes cook, chop onions, celery, and tofu. Then, blend all the ingredients for the dressing in a small blender or food processor until smooth.
  • When boiled, remove the potatoes from the water and dice into 1-inch cubes while warm. Then, add to a large mixing bowl and sprinkle with salt and pepper, gently tossing to coat.
  • To the potatoes, add the onions, celery, diced tofu, and dressing. Gently (but thoroughly) stir to combine.
  • Let chill in the fridge for at least 1 hour or (for best results) overnight before serving.
  • Before serving, give it a good stir, taste, and adjust seasonings as you see fit. Enjoy!

Notes

Substitution Options: 

  • For the red potatoes: Red potatoes are my #1 pick because they’re creamy but sturdy. Yukon Golds are the next best option. Russets will work in a pinch but tend to get mealy and fall apart.
  • For the silken tofu: If you don’t have it, just add about ⅔ cup more vegan mayo. The dressing will be richer but still delicious!
  • For the extra firm tofu: Don’t care about mimicking chopped egg? Just leave it out!
  • For the kala namak: You can use regular salt instead, but you will lose that eggy depth. Smoked salt would be an interesting choice as well!

Nutrition

Serving: 1/8 the recipeCalories: 319kcalCarbohydrates: 32gProtein: 6gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 637mgPotassium: 864mgFiber: 3gSugar: 3gVitamin A: 88IUVitamin C: 16mgCalcium: 34mgIron: 2mg
Keyword potato salad, side salad, vegan potato salad, vegan side
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