Creamy Vegan Potato Salad

Creamy Vegan Potato Salad Recipe

By Hot For Food

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 42 minutes


2 lbs mini yellow or red potatoes

2 zucchini, peeled and roughly chopped (about 1 1/2 cups chopped)

1/3 C crumbled firm tofu

2 tbsp grainy dijon mustard

1 tbsp apple cider vinegar

1 tbsp sweet green relish

2 tbsp olive oil

1 tsp garlic powder

1 tsp ground black pepper

1 tsp miso paste

1/2 tsp celery salt

1/2 tsp sea salt

1/4 tsp smoked paprika

1/3 C chopped green onion (about 2 onions)

1/2 C finely chopped celery (about 1 stalk)

2 tbsp fresh chopped dill


1Place potatoes in a pot of cold water and bring to a boil. Boil potatoes for 10 to 12 minutes until tender. Be sure to add in zucchini in the last 5 minutes of cook time.

2Drain potatoes and fork out the zucchini pieces, then place them in a high powered blender.

3Once the potatoes are cool enough to touch, you can halve or quarter them into a dice depending on their size. Refrigerate the potatoes until completely cooled.

4Drain the excess water from the tofu. You can use a tofu press before crumbling it, or once crumbled and measured you can squeeze it in a nut milk bag. You can also use a fine mesh sieve or double layer of cheese cloth. Add the tofu to the blender with the zucchini, mustard, apple cider vinegar, relish, olive oil, garlic powder, ground black pepper, miso paste, celery salt, sea salt, and smoked paprika. Blend it on high until very smooth and creamy. Ensure you don’t feel any texture from the zucchini in your mouth when you taste it. It should blend completely smooth with the zucchini being undetectable!

5Chill the sauce so it isn’t warm when you add it the potatoes. When ready to prepare the potato salad, add green onion, celery, and dill to the bowl of potatoes and then toss with all the sauce. This can also sit for a day ahead of time or can be served immediately. Keep leftovers refrigerated and consume within 3 to 4 days.

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