Another item we missed after being vegan for half a year is cold creamy potato salad! I googled a few recipes and found a simple one at Bento Filler. The texture and the creaminess of the salad is really unique and does not have a heavy milky after taste. Instead it was delightful and so yummy even my non-vegetarian parents loved it!
This recipe makes 4 servings, at approximately 160 calories per serving.
– 4-6 small to medium boiling potatoes, peeled and cubed
– 1 medium carrot, peeled
– 1/2 cucumber
– About 1/6th of a small onion
– 1 Tbs olive oil
– 2 tsp Dijon style mustard
– Salt and Pepper
– 1 Tbs lemon juice
The Tofu “Mayonnaise”
– 1 cube of firm tofu, well drained
– 1/4 salt
– 1/2 Tbs rice wine vinegar or white wine vinegar or lemon juice (I used mirin!)
– Pinch of sugar
Peel and cut the carrot and slice thinly (I just cut them in cubes). Peel the potatoes and cut into small chunks.
Add both to a pot and add a little salt and bring it to boil. Boil until the potatoes and carrots are tender. Test for doneness by tasting them.
Seed the cucumber and slice thinly. Slice the onion thinly also. Put both of them into a bowl with a little salt and massage with your hands for the moisture to come out of the slices. Remember to remove the water from the moisture too.
Drain the potatoes and carrot well. While still hot, put into a bowl and add lemon juice, olive oil, mustard and a little salt and pepper. Mix well and leave until cooled down to room temperature. Mix in the cucumbers and onions.
Make the tofu mayo by putting all the ingredients into a food processor and whiz until smooth. Mix it into the potato salad and keep chilled for a few hours before serving.