Upgrade your potato salad game with this super creamy potato salad recipe dressed in a savory protein packed tofu mayo from scratch and brimming with sweet roasted garlic flavor. Garnish with a heavy sprinkling of fresh dill or chives and some crushed red pepper for a little spicy attitude.

Creamy Potato Salad

Two large heads of garlic are roasted until buttery soft and creamy then smashed into a paste that coat your potatoes alongside a generous sprinkle of cheesy nutritional yeast before even adding your homemade vegan mayo. Savory and packed with umami, one could call it a dairy free, creamy deviled potato salad and be absolutely on point! This recipe ticks all the boxes, not to be missed.

The Tofu Mayo

Half the charm of this salad comes from the roasted garlic and the other from the luscious homemade mayo. It comes together in the blender in no time and can be made ahead and refrigerated in a jar until you are ready to make your salad.

The Tofu – You can use soft or firm here whatever you have is fine. No need to press it, just drain and add to your blender. However, for easier digestion and if time permits, you can boil the tofu for about 5 minutes in salted water, drain and cool before using.
Dijon Mustard – For balance and for that authentic “deviled egg” flavor profile, don’t skip it.
Apple Cider Vinegar – To add just the perfect tang providing a balancing contrast to the mayo.
Turmeric – For a beautiful golden color and of course for its anti-inflammatory properties. Just don’t overdo it, 3/4 teaspoon is enough but for a deeper yellow color you can use up to 1 teaspoon. Remember to also add a little freshly cracked blacked pepper to increase absorption.
White Miso – Umami and more umami, that is all!
Onion Powder – My favorite mild but meaningful aromatic, don’t leave it out.
Kala Namak Salt – This sulfuric salt is what gives the mayo its subtle eggy flavor and scent. A little goes a long way and it’s best used as garnish when serving for a more pungent aroma.
Extra Virgin Olive Oil – To create the perfect emulsion and richness, make sure to use a good quality cold pressed extra virgin. (Note worthy: for whole food plant based compliance feel free to omit the oil and use a splash of plant milk instead).

Lat’s Talk Baby Potatoes for Salad

If you’ve been a fan of the Veggie Society for some time, then you probably already know that I’m super fond of waxy gold potatoes for many recipes, from soups to mashing, scalloped potatoes and especially potato salads. They keep their shape like no other during cooking and the baby variety is a dream to work it. All you need to do is scrub and rinse well and half or quarter them for the perfect bite size. They also hold up wonderfully to any dressing and lots of tossing. Now, you can use red baby potatoes here as well which are also waxy and look so pretty, personally I find the gold variety better tasting.

How to Roast Garlic

Although it’s common to roast garlic inside an aluminum foil pouch, I like to avoid that as much as possible for all the known reasons. Instead I slice the tops off of pointy tops of the garlic heads, drizzle with olive oil and place them cut side down inside a small roasting dish. Add a splash of water and cover tightly with aluminum foil (it won’t be touching the garlic at all so there is no aluminum leaching) to create steam so the garlic gets buttery soft without burning. Roast @350″F for about 35-45 minutes until fully soft. Make sure to et it cool or use oven mitts to squeeze it out of the paper.

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How to Make Creamy Potato Salad Video

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Creamy Potato Salad with Roasted Garlic

Two large heads of garlic are roasted until buttery soft and creamy then smashed into a paste that coat your potatoes alongside a generous sprinkle of cheesy nutritional yeast before even adding your homemade vegan mayo. Savory and packed with umami, one could call it a creamy deviled potato salad and be absolutely on point.

Print Recipe

Prep Time:20

Cook Time:35

Total Time:55

Ingredients

3 lb baby gold or red potatoes halved
1/4 cup nooch
2 large heads garlic
2 bay leaves

Tofu Mayo Dressing

14 oz block soft or firm tofu
1 Tbsp dijon mustard
1.5 Tbsp apple cider vinegar + more to taste
3/4 tsp turmeric
1 tsp fine kala namak salt
1 tsp onion powder
1 Tbsp white miso paste
1/3 cup extra virgin olive oil + more as desired
Garnish with fresh dill + chives or thinly slices scallion green tops.

Instructions

Roast the Garlic

Preheat oven to 350”F.
Slice the pointy tops off of the garlic bulbs, drizzle with olive oil and place them cut side down in a small oven proof dish. Add a splash of water, cover tightly with aluminum foil and roast in the preheated oven for 35 to 45 minutes until fully soft. Allow to sit until cool enough to handle then squeeze out the cloves out of the paper onto a plate. Mash with a fork until creamy smooth.
2 large heads garlic

Make the Dressing

Add all the dressing ingredients to a powerful blender and process until creamy smooth. Add more olive oil as needed for a smooth emulsion. Adjust seasonings to taste with more sea salt and vinegar then refrigerate until needed.
1/4 cup nooch, 14 oz block soft or firm tofu, 1 Tbsp dijon mustard, 1.5 Tbsp apple cider vinegar + more to taste, 3/4 tsp turmeric, 1 tsp fine kala namak salt, 1 tsp onion powder, 1 Tbsp white miso paste, 1/3 cup extra virgin olive oil + more as desired

Boil Potatoes

Meanwhile scrub and rinse the potatoes and cut them in half. If they are on the larger size you can cut them into 3 or 4 bite size pieces as desired. Transfer to a large pot and cover with cold water by 2 inches. Bring to a rolling boil, add the bay leaves and season generously with a heavy pinch of salt. Boil until al dente and a knife inserted in the center comes out easy with little to no resistance. Drain in colander, discard bay leaves and allow the potatoes to dry in their own steam.
3 lb baby gold or red potatoes, 2 bay leaves
Transfer the potatoes to a large mixing bowl and add the roasted garlic and nooch. Use a spatula and give everything a toss to combine. Pour in about half of the tofu mayo dressing and mix well to coat everything all over adding more dressing as desired. Adjust seasonings and refrigerate for a couple of hours or overnight for the flavors to marry.
Garnish with the fresh herbs and a pinch of red chili flakes for contrast and a pop of color.
Garnish with fresh dill + chives or thinly slices scallion green tops.

Video

Nutrition

Course: Side Dish

Cuisine: American

Keyword: creamy potato salad, Vegan Potato Salad

Servings: people

Calories: 336kcal

Author: Florentina

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