Best Vegan Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An ultra-creamy vegan potato salad with a mayo-mustard dressing and "eggy" tofu. No one would guess this is entirely plant-based, making it a perfect side dish for any gathering.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 5 pounds yukon gold potatoes, peeled and chopped small (1/2-1 inch)
- 14- ounce block extra-firm tofu
- 1 1/2 cups vegan mayo
- 1 cup sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons celery seeds
- 1/2 teaspoon paprika
- 3 celery ribs, diced
- 3 green onions, chopped
- 2 tablespoons fresh chopped dill
- salt + pepper, to taste
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 327mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 704mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.