Creamy vegan potato salad with pickles and smoked tofu - Valises & Gourmandises

Creamy vegan potato salad with pickles and smoked tofu

Aryane @ Valises & Gourmandises
This creamy vegan potato salad with pickles, smoked tofu and lots of fresh herbs is sure to impress!
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Cook Time 15 mins
Total Time 15 mins
Course Salad
Cuisine vegan, vegetarian
Servings 4 -6


  • 1 kg firm potatoes cubed
  • 200 g smoked tofu cubed
  • 1 small bell pepper diced
  • 1 small red onion diced
  • pickles to taste chopped
  • a large handful fresh dill chopped
  • fresh parsley & chives to taste, chopped
  • Sauce
  • 1/2 cup 125 ml vegenaise*
  • 1/4 cup 60 ml unsweetened non-dairy yogurt (or more vegenaise)
  • 2 tablespoons 30 ml pickle brine
  • 1 teaspoon 5 ml Dijon mustard
  • 1/2 teaspoon garlic powder
  • salt & pepper


  • First off, steam or boil the potatoes until tender. Let cool completely.
  • In a large mixing bowl, combine the sauce ingredients. Add all the salad ingredients and mix until well coated.
  • For the best flavor, refrigerate the potato salad for an hour or two before serving. We like to take the salad out at least 15 minutes in advance so it's not so cold.


I like to use a mix of vegenaise and unsweetened plain soy yogurt for the sauce. If you can't find yogurt or don't want to use it, simply replace it with more vegan mayo.
You could also use plain hummus thinned with a bit of water for a lighter protein-pack version.
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