This potato salad is inspired by my mother’s Layered Potato Salad. That recipe has layers of potato, onions, mayo, cottage cheese, salt and pepper. You could do layers here, but if you guessed I don’t take time for that you’re right. Maybe I would if company was coming. This is also really good ultrarace food when made with Nayonaisse. Although I like it better with Veganaisse, I nearly always use Nayonaisse, because Veganaisse is so high in fat. Nayonaisse also adds some protein.
- boiled potatoes thinly sliced
- extra firm tofu, crumbled, not diced
- chopped onion
- Nayonaisse or Veganaisse
- salt (or celery salt) and pepper
I don’t know amounts. I use about half as much tofu as potatoes. I suggest you start with less onion, mayo substitute, and salt and pepper than you think you’ll need. It’s a lot easier to add-to-taste than subtract-to-taste.
This is better if you give it a day or to in the frig for the flavors to meld. I also like mixing it when the potatoes are still warm, adding the onions first and the mayo last. I’ve even known omnivores to eat this and like it. I didn’t tell them it had tofu before they tried it.
