Vegan Deviled Egg Potato Salad
Transform your summer gatherings with this Vegan Deviled Egg Potato Salad—an irresistible, plant-based twist on the classic picnic staple. Creamy red potatoes mingle with crumbled tofu seasoned with black salt (kala namak) to recreate the signature “eggy” flavor, while Dijon mustard, apple cider vinegar, and a touch of turmeric lend a tangy, golden richness to every bite. Enhanced by crunchy celery, zesty dill pickle relish, and a luscious swirl of vegan mayo, this salad is topped with a smoky sprinkle of paprika for a flavorful finish. Quick to prepare and packed with protein-rich nutritional yeast, this vibrant dish is the perfect combination of comfort and innovation. Serve it chilled for a refreshing side dish that’s sure to impress at your next BBQ, potluck, or family dinner.
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Ingredients
- 4 medium red potatoes
- 1 block (14 oz) firm tofu
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- 0.5 teaspoons turmeric powder
- 1 teaspoon black salt (kala namak)
- 0.5 teaspoons black pepper
- 0.5 cup vegan mayonnaise
- 2 tablespoons dill pickle relish
- 2 chopped celery stalks
- 2 chopped green onions
- 1 teaspoon paprika
Directions
Step 1
Start by washing the red potatoes thoroughly. Leave the skins on and cut them into bite-sized chunks.
Step 2
Place the potato chunks in a large pot and cover them with water. Add a pinch of salt and bring to a boil.
Step 3
Cook the potatoes for about 10-15 minutes, until they're fork-tender but not mushy.
Step 4
While the potatoes cook, prepare the 'egg' part of the salad. Rinse and drain the tofu well, then crumble it into a large mixing bowl.
Step 5
Add the dijon mustard, apple cider vinegar, nutritional yeast, turmeric, black salt, and black pepper to the tofu. Mix thoroughly to combine.
Step 6
Drain the cooked potatoes and let them cool slightly. Add them to the tofu mixture once they are cool enough to handle.
Step 7
Gently fold in the vegan mayonnaise, dill pickle relish, chopped celery, and green onions. Mix until all ingredients are evenly incorporated.
Step 8
Taste and adjust the seasoning, adding more black salt or black pepper as needed for that 'deviled' flavor.
Step 9
Transfer the prepared salad to a serving bowl. Sprinkle paprika on top for garnish.
Step 10
Refrigerate the salad for at least an hour before serving to allow the flavors to meld together.
Step 11
Serve chilled or at room temperature as a tasty side dish.
Nutrition Facts
| Serving size | (1798.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1313.9 |
| Total Fat 48.8g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 11.9g | |
| Cholesterol 27mg | 0% |
| Sodium 3929.2mg | 0% |
| Total Carbohydrate 174.8g | 0% |
| Dietary Fiber 30.4g | 0% |
| Total Sugars 31.4g | |
| Protein 66.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 928.1mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 5122.8mg | 0% |
Source of Calories