Potato Salad

This isn’t a true southern potato salad, but I’ve spent a few years trying to perfect a vegan potato salad like the one my mom used to make. And I think I have. Even my mother-in-law loves it. That’s sayin’ a lot.

For the salad:

4 lbs baby red potatoes, cooked and cubed  
½ med purple onion, chopped  
¾ cup finely chopped Italian parsley  
5-7 dill pickle spears, chopped  
½ tsp black sesame seeds (optional)  
½ cup finely cubed extra firm tofu (optional)

For the sauce:

1 ½ cup veganaise  
2 tbs dill pickle juice  
1 ½ tbs mustard  
1 ½ tbs nutritional yeast  
½ tsp black pepper  
¼ tsp garlic salt  
1/8 tsp sea salt  
Dash chili powder  
Few dashes paprika

Mix all the sauce ingredients together. Add the onion, Italian parsley, pickles and tofu (if you want- totally optional, they just act as a replacement for those egg chunks in traditional tater salad).  Pour the sauce over the cubed taters, mix everything to kingdom come, sprinkle on the sesame seeds and RESIST THE URGE to wolf it all down. Instead, cover the bowl and place it in the fridge for at least a few hours. I try and leave mine overnight to let all the flavors get kinky with each other, but it hardly ever makes it that long.