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Export 11 ingredients for grocery delivery
Step 1
Add the chopped potatoes to a large pot and cover them with water. Bring to a boil and cook for 10-15 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes in a colander.
Step 2
Meanwhile, press the tofu by wrapping in paper towels (or a clean dry tea towel.) Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 20 minutes.
Step 3
Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces and set aside.
Step 4
In a medium bowl, whisk together the vegan mayo, pickle relish, yellow mustard, apple cider vinegar, celery seeds and paprika. Set aside.
Step 5
Place the cooked and drained potatoes in a large bowl, while still warm. Add the chopped celery, green onions, dill, tofu and dressing to the potatoes, and stir gently to mix until the potatoes are coated. Add salt + pepper to taste.
Step 6
Cover the potato salad and place in the refrigerator for at least 3 hours if possible before serving. Overnight is even better! It will keep for about 1 week in the refrigerator. Enjoy!
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