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.
Servings 6 people
Calories 336kcal
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
Calories: 336kcal | Carbohydrates: 44g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 151mg | Potassium: 1137mg | Fiber: 6g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 45mg | Calcium: 55mg | Iron: 3mg