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Vegan Potato Salad

Tangy Vegan Potato Salad with Dill and Capers Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 lbs waxy potatoes, like Yukon Gold or red
  • 12 oz silken tofu, drained
  • 2 tbsp grainy mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp extra‑virgin olive oil
  • 2 tbsp lemon juice
  • 2 tbsp capers, drained and roughly chopped
  • 2 ribs celery, finely diced
  • ½ small red onion, minced
  • ¼ cup finely chopped fresh dill
  • ½ tsp fine sea salt
  • ¼ tsp black pepper

Method
 

  1. Cut potatoes into 1‑inch chunks. Place in a pot, cover with cold salted water, bring to a boil, then simmer until fork‑tender, 12‑15 minutes. Drain and let steam dry.
  2. Blend silken tofu, grainy mustard, Dijon mustard, olive oil, lemon juice, half the capers, salt, and pepper until smooth.
  3. Transfer warm potatoes to a bowl and fold in about three‑quarters of the dressing until coated.
  4. Add celery, red onion, most of the dill, and remaining capers. Fold to combine, then transfer to a serving dish, garnish with extra dill and capers. Chill at least 1 hour before serving.

Notes

The dressing can be made a day ahead and kept in the fridge; just give it a quick whisk before using. If you’re in a hurry, you can serve the salad at room temperature right after mixing, but the texture improves noticeably after a short chill.