Fourth of July is almost here and potato salad is one of those things you often see at holiday gatherings and it’s hard to resist. This plant-based / vegan version of Roasted Potato Salad really hits the spot with the addition of tofu scramble to mimic hard boiled eggs.
I love making this dish in the summer, but I also find it great for any season, as the potatoes are grounding, and the curry in this dish offers an anti-inflammatory boost to the immune system, making this a wonderful winter dish. You can even add some chickpeas for an even higher protein punch! This dish is sure to satisfy and keep you going for until your next meal. One would generally classify this dish as a lunch dish, but it’s so hearty, you can even enjoy it for breakfast as well! Bring it to a picnic potluck as a fun salad that will surprise and delight.
I like potato salad with lots of pickles, which add a little tang and crunch along with the celery and a hint of curry, which is optional, but definitely takes this salad to the next level. Roasting the potatoes (without oil of course!) adds a nice dimension of flavor to the finished dish.
I used my homemade mayo recipe, which is made with tofu and has less oil and fat than any mayonnaise you can find on the market.
I think you’ll enjoy this tangy, crunchy, slightly sweet version of potato salad. Your dairy-loving friends will love this too, they wouldn’t even know it's not egg salad unless you mention it! What are you having for the 4th? I’d love to hear in the comments below.
I'd love to hear your feedback in the comments below for this Roasted Potato Salad II ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking