Dairy Free Potato Salad
Since I realized that dairy was not really working for me, I have to admit there have been many a day where I lustfully glare at items at parties, delis and pot-lucks where I think "gahhh, that looks so good, I'd really love a bite!!"
I'm not big into highly processed, fake meat alternatives but show me a way to recreate an old classic and I am fully on board.
I've read and tried countless recipes but never totally got that "this is the one" vibe until I started playing with my own flavor favorites. This one here knocked it out of the park for me.
I love foods that have a little kick, a little bite and tons of flavor. I'm not into boring food. Life is too short to eat bland food, even if it's really good for you!!! Thanks, but no thanks!!
Dairy Free Potato Salad
- 1 1/2 - 2 lbs Potatoes - red bliss, Yukon gold or fingerling are best (thin skinned)
- Organic, Sprouted (whenever possible) Tofu (12oz)
- 4 Celery Stalks
- 1/4 cup diced Pickles - pick your preference - bread & butter, dill or cornichons (which are always my pickle of choice)
- 2 Tablespoons Capers
- 1 Tablespoon Mustard Powder
- 1 heaped Tablespoon Dijon Mustard
- 4 Garlic Cloves
- 1 diced Shallot
- Juice of 1/2 a Lemon
- Salt to taste (optional)
Wash and chop the potatoes into bite-size pieces. Place the potatoes in a medium pot of cold water (just enough to cover them). Bring to a boil and then simmer on low heat for about 8 minutes - they should be "just" tender. Drain and rinse under cold water.
While the potatoes are cooking away - drop the tofu along with the mustard powder, dijon mustard, garlic cloves and lemon into your food processor (ideal) or blender and blend until creamy. This recipe does offer a nice little kick so if you want to tone down the quantities of mustard and garlic, do it. Cooking is about experimenting and tasting as you go. I rarely follow recipes and am always adding and omitting as I go. Make it the way YOU like it!!!
Grab your mandolin and a large bowl and slice up your celery stalks, drop in the diced shallot, the pickles and the capers. Next add the tofu mixture to the bowl and lightly combine. Once potatoes have cooled a little add them to the mixture. Stir to fully combine and break down some potatoes, but certainly not all!!
Pro Tip: If you prefer a dryer potato salad (less sauce, more potato), just reverse this order and add the mixture to the potatoes instead of the other way around. Simply add until you're happy with the consistency. Cooking shouldn't be about following recipes to a T, it's about getting confident with your own skills, tastes and abilities and experimenting and having fun with it.
Pop in the fridge and cool until ready to serve. This is a great dish to make ahead of time as they flavors develop more and more over time. It will last about 5 days in an airtight container in a cold fridge!