The Spicy Spatula

The title is a bit clunky isn’t it? Yeah, I know but that’s the point here. The vegan potato salad is a whole meal on it’s own so you can make double to eat it for dinner or the next day for lunch.

There’s no story behind this recipe (you’re probably thankful for that!) other than I really wanted potato salad. I love it and I don’t have it often enough because potato salad, even vegan potato salad, can be quite the calorie bomb, at least in my opinion. Even if you swap out the vegan mayonnaise for vegan yogurt, there’s only so much you can do to make it calorie friendly so that you can add something else to turn it into a meal.

Obviously back in the day at a family barbecue nobody was thinking about calories so we happily piled on barbecue family favorites beside.

Yeah, I’m not doing that.

But potato salad is my thing so I had to figure it out. And instead of going crazy or considering it a “cheat” day because honestly, who am I cheating, I decided to make it a one bowl vegan meal. It’s like a one pot vegan meal only…in a bowl.

So, grab your cutting board and knife and let’s get started!

Kitchen Tools:

Ingredients:

*Smoked tofu
*Onion, chopped
*Potatoes (peeled or unpeeled)
*Dill pickle relish (I diced up a few dill pickles)
*Mustard
*Vegan yogurt
*Apple cider vinegar
*Dill & parsley
*Herbs & spices: cumin, garlic powder, chili flakes, smoked and sweet paprika, leustean

Directions:

*Preheat oven to 180C/375F
*Take your smoked tofu and dice it up. Place it in a mixing bowl and toss with salt and black pepper, smoked paprika, cayenne pepper, turmeric, soy sauce and maple or agave syrup.
*Lay out the smoked tofu in one layer on a baking sheet and put it in the oven for 10 minutes.
*Dice potatoes and boil them until just tender (about 10 to 15 minutes), then drain and let cool.

*Rough chop an onion or two and when the smoked tofu timer beeps after 10 minutes, add the onions and cook another 5 to 8 minutes. Remove and set aside until cool.
*In a large mixing bowl, add vegan yogurt, mustard, herbs & spices and vinegar. Whisk or stir to combine.
*Add in fresh herbs, potatoes and smoked tofu & onions. Use a silicon spatula to mix together until well blended.

*You can pop it in the fridge for about 30 minutes if you like your potato salad cold, but I kept it at room temperature because that’s how I like it.

This vegan potato salad recipe turned out very delicious and because it wasn’t a calorie bomb, I enjoyed it a little bit more! Am I kidding? Who knows! But it was delicious and I used red potatoes this time instead of Russet or yellow potatoes which made them really creamy.

You can also add things like celery, raw shallots, bell peppers if that’s what you put in your potato salad. Over the years I have learned that people make potato salad in a variety of ways…