Homestyle Potato Salad — oil free

 

This delicious egg-free version retains all that familiar home-style goodness. Potato salad is a hearty comfort food that can also carry a lot of unwanted free fats in the salad dressing. This recipe eliminates the oils, but not those flavors that we love.

 

 

A food dicer makes quick work of prepping the tofu, potatoes, onions and pickles.

 

Homestyle Potato Salad — oil free

Yield – 9 servings -- 2/3 cup each
Prep Time – 25-30 minutes
Cook time – 25-30 minutes
Chill time – 4 hours, preferably overnight

Ingredients:

For Dressing:

1/2 cup raw rinsed cashews

2 level tsp tapioca powder

1 1/2 tsp nutritional yeast flakes

2 tsp chicken-like seasoning

1 tsp black salt   &   regular salt

1/2 tsp sweetener of your choice

1/2 tsp mustard powder

3/4 tsp onion granules or powder

1/4 tsp celery salt  &  garlic granules

1/8 tsp turmeric

 

1 cup + 2 tbsp boiling water

1/4 teaspoon dried dill

3 tbsp lemon juice

1 1/2 tsp apple cider vinegar

 

For Salad:

4 large Yukon Gold or new potatoes* — 5 cups diced 1/2″ cubes

1/2 extra-firm water-packed tofu (14 oz.) — cut in 1/4″ cubes

1/4 cup minced onion

1-2 large dill pickles, diced small

1/4 cup green onions, sliced 1/4″

any other family favorites such as celery, olives, peas, radishes, etc.


Instructions:

 

For the Sauce:

  1. Combine all but the water, dill, lemon and vinegar in your blender cup.
  2. Take the boiling water (water has to have come to a full boil to effectively thicken the cashews and tapioca flour), then carefully pour it over the blender ingredients.  Blend until it is smooth as cream. Be sure your blender lid is vented.  I like to also cover with a paper towel and hold the lid down so the heat doesn’t blow it off.
  3. Add the dill, lemon juice and vinegar, and blend on low only to mix not puree.  Pour into a sealed glass container and chill until ready to use.  If I am in a big hurry, I set it on ice in my freezer, but don’t forget it or it will be ruined.

 

For the Salad:

  1. I like to cook my potatoes a few hours or a day ahead and chill covered in the fridge.
  2. Sauté the cubed tofu on med-low in a good nonstick fry pan without oil.  Cook until moisture is absorbed and texture firms up, stirring frequently.  Do not let it brown.  Set aside to cool.
  3. Combine all salad ingredients in a mixing bowl.
  4. Gently fold the dressing into the salad.
  5. Chill before serving.  Potato salad like lasagna always tastes better the second day.

Notes:

*I like to cook the potatoes the evening before so they are ready to go and easier to dice.