Potato Salad

This creamy potato salad is a fresh take on a classic favourite, combining tender potatoes with crunchy celery, red onion, pickled cucumber and fragrant dill. Tossed in a creamy tofu mayo dressing, it makes a delicious side dish for family meals, braais, picnics and everyday gatherings.

Potato Salad Ingredients:

• 4 large potatoes

• 2 tbsp apple cider vinegar

• 2 sticks celery

• ½ red onion

• ½ large pickled cucumber

• 2 tbsp fresh dill

• 1 tsp no-salt seasoning

• Vegetable stock cubes and 3 cups water

• ½ cup tofu mayo

Method:

1. Wash your hands.

2. Peel the potatoes and dice into 1 cm cubes.

3. Place the stock or water and stock cubes into the saucepan to boil.

4. Once boiling, carefully add the potatoes.

5. Cook for 10 minutes or until al dente. Do not overcook. They should still be firm in the middle.

6. Remove from heat and place in a strainer. Rinse with cold water.

7. Place potatoes in the fridge to cool.

Dressing:

1. Finely dice the celery, onion, and pickle.

2. Mince the dill leaves (discard the stems).

3. In the bowl, mix the vinegar, mustard, lemon juice, herbs, spices and tofu mayo.

4. When the potatoes are cool, add the dressing and stir.

Store in the refrigerator in an airtight container for up to 4 days. Do not freeze.

About the author: Green Good Experience

This recipe comes from the Green Food Experience (GFE) book, which guides students in preparing simple, delicious dishes for campus events. Through PAN’s GFE grant, medical students worldwide can access free plant-based food for their events, making nutrition-focused learning more accessible, engaging, and community-driven.