This is a delicious mayo free vegan potato salad. You can serve it as a side dish, bring it at a picnic or make a wrap with it. As I am not a big fan of mayonnaise, I used natural soy yogurt for the creamy sauce. I do not remove the skin from the potatoes, unless I am making mashed potatoes, so I advise you to do the same. A medium potato – with the skin – offers approximately 10 gr of iron when without the skin only 2 gr of iron. So next time you will be about to peel your potatoes, think twice!
Ingredients
12 medium white potatoes (skin on)
1 cup smoked tofu, cubed
1 red bell pepper, diced
2 spring onions, thinly sliced
1/4 cup fresh parsley
1/4 cup rucola
1/4 cup capers
3/4 cup soy yogurt
1/4 cup mustard
1 TS apple cider vinegar
freshly ground pepper
creamy smoked tofu potato salad
Cut the pototoes in 4 and boil them until they are fork tender, about 15 minutes. Drain the potatoes and set aside. Combine soy yogurt, mustard, apple cider vinegar, parsley and pepper in a small bowl and set aside. To assemble the salad place potatoes in a large bowl, add the smoked tofu bites, rucola, red pepper, spring onions and capers. Toss with the creamy dressing and refrigerate for at least an hour. Enjoy!
This was GREAT. Can’t wait to try it with the capers, we did not have that. I thought I’d miss the veganaise but I did not miss it at all- low fat and yummy. Also, if you don’t have baked tofu, go ahead and pre-bake it in the oven if you have the firm, unbaked with nutritional yeast and olive oil. Thanks for the awesome recipe.
Comment by Kristie Louderbough — August 16, 2011 @ 6:41 am