Easy Eggless Potato Salad
My grandmother always made the best potato salad-- creamy, flavorful, and satisfying. It was the perfect side dish for barbecues and holiday meals.
Prep: 10 mins
Cook: 20 mins
Yield: 5-6 servings
When she went plant-based, it was a snap to fit this same potato salad into her diet just by substituting a plant-based mayonnaise for the egg mayonnaise she used to use. Now it’s even better than I remember!
Ingredients
Ingredients
- 2 lbs of potatoes (Approx. 5 medium unpeeled potatoes)
- ½ cup apple, diced (unpeeled)
- ¼ cup onion, diced
- ¼ cup of red pepper, diced
- 1 garlic clove, crushed
- 1 Tbsp sweet pickled relish
- 1 Tbsp dijon mustard
- 2 tsp apple cider vinegar
- ½ cup of tofu mayonnaise
- Salt and pepper to taste
- Lemon juice
- 2 Tbsp green onions, diced
Instructions
Instructions
- 1. Cut the potatoes into small cubes, and boil them for 20 minutes or until tender.
- 2. While the potatoes are cooking, dice the apples and set them aside in a small bowl with a splash of lemon juice to prevent them from turning brown.
- 3. Drain the potatoes and let cool.
- 4. In a bowl, combine the potatoes, apple, onion, pepper, and garlic.
- 5. Add the pickled relish, mustard, apple cider vinegar, and tofu mayonnaise and mix well.
- 6. Add salt and pepper to taste.
- 7. Garnish with green onions and serve!
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