My Mama's Potato Salad — FOK

Name: My Mama's Potato Salad — FOK
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: serves 10
Ingredients: 8 med red potatoes, scrubbed and chopped; 1 (12-ounce) package firm or extra-firm silken tofu; 2 tbsp prepared yellow mustard; 1 tbsp Dijon mustard; 4 cloves garlic, minced; 1 tbsp fresh lemon juice; 1/2 tsp sea salt; 1/4 cup dill pickle relish; 4 lg stalks celery, small diced; 1 med red onion, small diced; sea salt and freshly ground black pepper, to taste

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Active time: 10 min

Total time: 25 min

Serves: serves 10

When I was a kid, I would only eat my mother’s and my grandmother’s potato salad—and I would certainly never eat potato salad from the grocery store. Try this recipe to find out why! —Del Sroufe, Forks Over Knives Chef

Steps

Making the Potato Salad

Ingredients

8 med red potatoes, scrubbed and chopped
1 (12-ounce) package firm or extra-firm silken tofu
2 tbsp prepared yellow mustard
1 tbsp Dijon mustard
4 cloves garlic, minced
1 tbsp fresh lemon juice
1/2 tsp sea salt
1/4 cup dill pickle relish
4 lg stalks celery, small diced
1 med red onion, small diced
sea salt and freshly ground black pepper, to taste

Place the potatoes in a large pot and add cold water to cover. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until just tender, 8 to 10 minutes. Drain the potatoes in a colander and rinse them under cold water until cool. In a blender, combine the silken tofu, yellow mustard, Dijon mustard, garlic, lemon juice, and salt. Blend until smooth and creamy. Transfer the cooked potatoes to a large bowl, add the relish, the celery, onion, and tofu mixture and toss gently to combine. Season with salt and pepper to taste. Cover and chill for 1 hour. Taste and adjust seasoning before serving. Store the salad in an airtight container in the refrigerator for up to 1 week.

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1 Comment

Cheryle N • August 19, 2022 at 07:49PM

I loved the plant based sauce and have used other variations but this one was very good although I added a bit of dill weed. There is quite a bit of celery and onion which I liked and would rename, Potato, Onion and Celery Salad. Yummy!

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The First 3 Are On Us

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