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My Mama's Potato Salad — FOK

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

Serves 10 | Active Time: 10 minutes | Total Time: 25 minutes
Serves 10 | Active Time: 10 minutes | Total Time: 25 minutes
Step 1: Making the Potato Salad
  • 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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