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Nothing says comfort quite like a bowl of creamy Southern-style potato salad. This plant-based version holds true to the traditional taste I grew up loving in Louisiana — tangy, bold, and rich with a creamy dressing, a hint of sweetness, and just enough crunch. It is the go-to dish for any cookout or gathering, and the flavors only get better with time. Using tofu and black salt gives it the familiar texture and taste of egg salad without using any animal products, which makes it perfect for vegans and non-vegans alike.
I first made this for a summer reunion and my cousins were shocked it was vegan They all went back for seconds without even realizing it had tofu
Ingredients
- Russet potatoes: provide a creamy base while still keeping their shape
- Firm tofu: adds that signature egg like bite and soaks up flavor beautifully
- Celery: brings refreshing crunch to balance the richness
- Red onion: offers a pop of sharpness and vibrant color
- Dill pickles: give a tangy bite that cuts through the creaminess
- Vegan mayo: forms the rich smooth backbone of the dressing
- Yellow mustard: delivers a tangy zip and signature yellow color
- Sweet pickle relish: adds a hint of sweetness for balance
- Black salt or kala namak: delivers that unmistakable eggy flavor
- Hot sauce: introduces subtle heat and depth
- Smoked paprika: gives a warm earthy finish
- Garlic powder and onion powder: layer in savory background notes
- Celery seed: boosts the classic flavor of Southern salads
- Fresh parsley: adds brightness and color
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Step-by-Step Instructions
- Boil and lightly mash the potatoes:
- Place peeled cubed russet potatoes in a large pot with cold water and a generous pinch of salt Bring to a boil then simmer for 13 to 15 minutes until fork tender Drain and let cool for 10 to 15 minutes Return about three quarters of the potatoes to the pot and mash lightly two or three times for a creamy but chunky mix
- Make the creamy dressing:
- Whisk vegan mayo mustard relish black salt hot sauce parsley smoked paprika garlic powder onion powder celery seed and black pepper in a bowl until fully blended
- Mix in the crunchy elements:
- Stir diced tofu chopped celery red onion and dill pickles into the dressing until everything is evenly coated
- Combine with the potatoes:
- Gently fold the dressing mixture into the cooled potatoes until fully coated and evenly mixed
- Chill and let the flavors develop:
- Cover and refrigerate for at least 2 hours or overnight Before serving sprinkle with smoked paprika and fresh chives
Storage Tips
Keep in a sealed container in the fridge up to five days Avoid freezing as the potatoes lose texture Make one day ahead for the best taste and consistency
Ingredient Substitutions
Yukon Gold or red potatoes work for a firmer bite If you can’t find black salt try nutritional yeast or Dijon mustard for savory depth Use any quality vegan mayo homemade or store bought
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Serving Suggestions
Perfect side dish for plant based burgers grilled vegetables or BBQ tofu Great tucked into sandwiches or wraps Lovely addition to picnic spreads and potluck tables
Cultural Context
Southern potato salad evolved from warm German potato dishes Over time it was adapted in the American South with mayo mustard and relish Now it’s a comfort food icon found at nearly every Southern gathering
Frequently Asked Questions About Recipes
- → Can I make this potato salad ahead of time?
Yes absolutely. This dish tastes even better after chilling for a few hours or overnight as the flavors deepen over time.
- → What does tofu add to the dish?
Diced tofu mimics the texture of hard-boiled eggs and absorbs the flavors of the dressing for a satisfying plant-based bite.
- → What is black salt and where can I find it?
Black salt or Kala Namak is a mineral salt with a natural sulfuric taste that mimics eggs. Find it at Indian stores or online.
- → Can I substitute black salt?
If you don’t have black salt, use regular salt and a bit of nutritional yeast or Dijon mustard for a similar umami effect.
- → Can I use a different type of potato?
Yes Yukon Gold or red potatoes work well. Just know they hold their shape more and mash differently than russets.
- → How long will leftovers last?
Store in an airtight container in the fridge for up to 4 to 5 days. This dish is not freezer-friendly due to texture changes.