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NO-MAYO Potato Salad With Crunch (Vegan)

This no-mayo potato salad is bursting with veggies and crunch. It’s a lighter alternative to traditional mayo-based versions and perfect for BBQs, potlucks, or a satisfying plant-based lunch.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Salad
Keyword: gluten-free, plant-based, vegan
Servings: 4 people

Ingredients

  • 1.5 kg waxy potatoes
  • 100-130 g frozen peas thawed
  • 6 medium radishes diced
  • 3-4 scallions thinly sliced
  • 200 g smoked tofu diced, or vegan sausages of your choice

For the Vinaigrette:

Metric - US Customary

Instructions

  • Cook the potatoes:
    Place the unpeeled potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat and simmer until the potatoes are tender but not falling apart (test by inserting a knife into the center; it should slide in easily). This should take anything between 30-50 minutes, depending on the potato size. If the potatoes are different sizes, remove the smaller ones from the water first.
  • Prepare the veggies & the tofu:
    While the potatoes are cooking, rinse the radishes, trim the ends, and dice them into small cubes. Wash the scallions, trim the hairy ends and any wilted green parts, and thinly slice the scallions, including the green parts. Dice the smoked tofu or vegan sausages.
  • Make the vinaigrette:
    In a small bowl, whisk together all of the vinaigrette ingredients until well combined.
  • Cool and dice the potatoes:
    Drain the potatoes and let them cool just slightly. Once cool enough to handle (but still warm/hot), peel and dice them into bite-sized pieces. Potatoes are easiest to peel when they are still slightly warm, and it's also best to toss them with the vinaigrette while still warm.
  • Combine potatoes with vinaigrette:
    In a large bowl, gently combine the cooked potatoes with the vinaigrette and let sit for 5 minutes.
  • Add remaining ingredients:
    Gently fold in the veggies and diced tofu/sausages, and season with salt and pepper to taste.
  • Serve and enjoy:
    You can serve immediately, but it’s best after chilling for at least 30 minutes or overnight so the flavors fully develop.