Vegan Deviled Egg Potato Salad
Elevate your picnic or potluck spread with this irresistible Vegan Deviled Egg Potato Salad, a plant-based twist on a classic comfort dish that's bursting with bold, tangy flavors. This recipe swaps traditional egg yolks for crumbled firm tofu, perfectly seasoned with dijon mustard, apple cider vinegar, turmeric, and black salt to mimic the rich, savory essence of deviled eggs. Tender red potatoes are folded into this flavorful base alongside crunchy celery, dill pickle relish, green onions, and creamy vegan mayonnaise, creating a delightful blend of textures. Garnished with paprika and chilled for optimum taste, this vibrant potato salad is a crowd-pleasing side dish that’s vegan, dairy-free, and packed with protein. Perfect for summer gatherings or holiday feasts, it's proof that comfort food can be both wholesome and indulgent!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Start by washing the red potatoes thoroughly. Leave the skins on and cut them into bite-sized chunks.
Place the potato chunks in a large pot and cover them with water. Add a pinch of salt and bring to a boil.
Cook the potatoes for about 10-15 minutes, until they're fork-tender but not mushy.
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.
Add the dijon mustard, apple cider vinegar, nutritional yeast, turmeric, black salt, and black pepper to the tofu. Mix thoroughly to combine.
Drain the cooked potatoes and let them cool slightly. Add them to the tofu mixture once they are cool enough to handle.
Gently fold in the vegan mayonnaise, dill pickle relish, chopped celery, and green onions. Mix until all ingredients are evenly incorporated.
Taste and adjust the seasoning, adding more black salt or black pepper as needed for that 'deviled' flavor.
Transfer the prepared salad to a serving bowl. Sprinkle paprika on top for garnish.
Refrigerate the salad for at least an hour before serving to allow the flavors to meld together.
Serve chilled or at room temperature as a tasty side dish.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3929 mg | 171% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 31.4 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 928 mg | 71% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5123 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
