POTATO SALAD TOFU MAYONNAISE
Categories Onion Potato Side Quick & Easy Tofu Winter Vegan Tarragon Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a large saucepan combine the potatoes with enough water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 15 to 20 minutes, or until they are tender. While the potatoes are cooking, in a blender blend the tofu, the lemon juice, the tarragon, and 2 tablespoons water until the mixture is just combined, with the motor running add the oil in a stream and blend the "mayonnaise" until it is emulsified. Drain the potatoes, quarter them, and in a bowl toss them with the onion, the parsley, the mayonnaise, and salt and pepper to taste.
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- Wash the potatoes to remove any dirt or bad spots. Chop the potatoes into cubes (chop into quarters lengthwise and then chop each quarter into 2 to 4 cubes depending on the size of the potato). The cubes should be about the size of your thumb (but this is really a matter of personal preference).
- Add the potato cubes to a medium or large pot with cold water. Bring to a boil and cook until fork-tender (about 10 minutes, depending on the size of your cubes).
- Using the instructions linked below, assemble the vegan oil-free aioli. (Alternatively, you could use vegan mayonnaise or unsweetened yogurt of choice).
- While the potatoes are cooking, assemble the other ingredients: dice the celery, onions, and sweet pickles. Chop or use kitchen shears to cut the chives.
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