NO-MAYO Potato Salad With Crunch (Vegan)
Kiss mayo goodbye! This no-mayo potato salad is a flavor explosion bursting with veggies and crunch. Perfect for any gatherings with friends and family (or a solo lunch).
Servings: 4
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:
- 2 teaspoons hot mustard
- 4 tablespoons rapeseed oil or another neutral oil
- 2 tablespoons white wine vinegar
- 1 tablespoon vegetable bouillon powder
- 1 garlic clove minced (optional)
- Salt and pepper to taste
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). 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.
- Cool and dice the potatoes: Drain the potatoes and let them cool slightly. Once cool enough to handle, peel and dice them into bite-sized pieces. I find that potatoes are easiest to peel when they are still slightly warm.
- Make the vinaigrette: In a small bowl, whisk together all of the vinaigrette ingredients until well combined.
- Assemble the potato salad: In a large bowl, gently combine the cooked potatoes, veggies, and diced tofu/sausages. Pour the vinaigrette over the salad and toss gently to coat evenly. Season with salt and pepper to taste.
- Serve and enjoy: Serve the no-mayo potato salad immediately, or refrigerate for at least 30 minutes or up to a day to allow the flavors to meld. Enjoooy!