Potatoes: what a wonderful and versatile ingredient! It doesn’t really matter how you cook the humble spud, it will invariably turn out to be spectacular! However, there are preparations that are better suited to bring the best out of this amazing root, potato salad being one of them. When I think of potato salad, creaminess and egginess are the things that come to mind, and since our expectations for this dish are high, if you ever decide to replicate this recipe, expect greatness.
- Dice the potatoes, cook them in boiled water, drain them and put them aside to cool.
- Place the tofu, the water, the mustard, the Tabasco and the salt into a food processor, and blitz them until they turn into a creamy sauce.
- Place the cooked potatoes into a bowl, add in the spring onions and the parsley, and stir to properly combine.
- Taste the dish and adjust the salt if necessary.
- Despite the fact that this is a potato salad, nothing is stopping you from making this dish using a variety of different vegetables, so feel free to substitute a part of the potatoes with any other veggie you like. Some good options are green beans, carrots and peas.
- You can use standard tofu if you want, but you will likely have to add some extra water to get the consistency right.
- The tabasco can be substituted with Sriracha sauce, or with any other spicy sauce you like.
- There is one vegan ingredient that is capable of turning every dish into an egg tasting/smelling delicacy, which is black salt, also known as Kala Namak. Due to its hydrogen sulphide content, this unique Himalayan salt (which is often violet in colour, and sometimes pink) is able to add egg notes to any dish, without having to actually add egg. However, make sure to use it sparingly, as it can be quite powerful and not everyone is able to deal with the smell. For those of you who are wondering, Himalayan pink salt and Kala Namak are not the same kind of salt.
Preparation Time: 5m
Cooking Time: 15m
Total Time: 20m
Storage Times: Keeps for one day in the fridge