The Best Southern-Style Potato Salad
This creamy Southern-Style Potato Salad is inspired by the cookouts and family gatherings I grew up with, and an ode to my time living in Louisiana, where no get-together was complete without a big bowl of creamy potato salad on the table. With smoky spices, a little heat, and that signature eggy flavor, this dish is a true celebration of Southern comfort!
Ingredients
- 3 pounds russet potatoes, peeled and cut into 1”-inch cubes
- 1 tablespoon kosher salt
- 1 cup vegan mayonnaise
- ⅓ cup yellow mustard
- ¼ cup sweet pickle relish
- ¼ cup fresh minced parsley
- 1 tablespoon Louisiana hot sauce, such as Tabasco or Crystal Hot Sauce
- 2 teaspoons black salt, also known as Kala Namak, plus more to taste
- 1 ½ teaspoons smoked paprika, plus more for garnish
- 1 teaspoon fresh cracked black pepper, plus more to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon celery seed
- 8 ounces super firm tofu, diced
- 1 small Vidalia onion, diced
- 3 stalks celery, diced
- ¾ cup dill pickles, diced
- Minced chives, for garnish, optional
Instructions
- Place the cubed potatoes and kosher salt in a large pot or Dutch oven and fill the pot with enough cold water to cover the potatoes by about an inch.
- Cover the pot with a lid and bring to a boil over high heat.
- Once at a boil, remove the lid, reduce the heat to medium, and continue to simmer until the potatoes are just tender, 13 to 15 minutes.
- Once the potatoes are tender (you should be able to pierce them with a fork, but there should be a slight resistance), drain and let cool at room temperature for 10 to 15 minutes.
- Transfer the potatoes to the same pot that you boiled them in, then using a potato masher, gently mash the potatoes 4 to 5 times – you still want some chunks!
- While the potatoes are boiling, whisk together the mayonnaise, mustard, sweet pickle relish, parsley, hot sauce, black salt, pepper, smoked paprika, garlic powder, onion powder and celery seed in a large bowl.
- Fold in the diced tofu, onion, celery, and pickles until coated in the sauce.
- Add the potatoes to the same bowl, mixing to combine with the rest of the ingredients.
- Taste and adjust seasonings, if necessary.
- Cover and refrigerate for 2 to 4 hours.
- Serve chilled and garnish with a sprinkle of smoked paprika and chives. ENJOY!
Video
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