Potato Salad with Green Vegetables

Use red potatoes for a burst of color against the green veggies and a delicious homemade tofu mayonnaise.

6-8 Servings

Updated: Sat, 04/14/2018 - 8:22am


Tofu Mayonnaise

  • 12 oz soft, silken tofu
  • 4-5 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 2 teaspoons prepared Dijon mustard
  • 1 teaspoon celery salt
  • ½ teaspoon agave

Potato Salad

  • 5 cups cubed red potatoes
  • 1 cup green peas
  • 4 cups finely sliced spinach (or baby kale)
  • 1 cup finely sliced artichoke hearts
  • 1 cup finely sliced basil
  • 2 Tablespoons fresh thyme and/or tarragon
  1. Blend all Tofu Mayonnaise ingredients in the food processor until smooth, adding more oil or water as necessary to create a smooth but thick consistency. Set in fridge to set for a few hours or overnight.
  2. Add potatoes to a large stockpot and cover with water. Boil until just fork-tender. Toss in peas to blanch, let stand for one minute. Drain in colander, and rinse with cold water. Let cool entirely before proceeding with recipe.
  3. Toss cooled potatoes and peas into a large bowl with baby kale, artichoke hearts, basil, and thyme. Drizzle with Tofu Mayonnaise and gently toss together. Enjoy immediately or let chill one hour before serving.