Easy vegan potato salad

Step 1

Cover potatoes with water in a large pot. Bring water to boil. Cook potatoes until fork tender - about 10 minutes depending on their size

Step 2

Let potatoes cool completely. Run cold water over them to cool them faster. Cube potatoes after they cool (you can choose to peel them at this point or leave the skins on)

Step 3

Add in the diced onion and celery

Step 4

Mix together mayo, mustard, relish, salt, onion powder, garlic powder and dill in a bowl and add to the potato bowl. Mix gently.

Step 5

Optional - tear the firm tofu into chunks that resemble egg whites. Sprinkle black salt over the tofu, mix well, then add tofu to the potatoes. This is our egg replacement. You can also add tofu without the black salt.

Step 6

Garnish with paprika and more dill.