Crispy Potato Salad with Smashed Potatoes and Silken Tofu Mayo
Crispy smashed potatoes are paired with a creamy silken tofu mayo made with tahini, lemon, and fresh herbs. This vegan recipe works well as a potato salad, a side dish, or a light main course. It’s easy to make, satisfyingly filling, and perfect for anyone who loves crispy potatoes.
Ingredients
- 1 kg small potatoes
- 4 tbsp olive oil
- 6 sprigs of fresh marjoram
- 200 g silken tofu well drained
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- Juice of 1 lemon
- 2 medium-hot mustard
- 1 clove of garlic
- 1 cucumber coarsely diced
Instructions
- Boil the small potatoes in plenty of salted water until tender. Then drain them and let them steam off uncovered. This step is important to ensure the potatoes turn out nice and crispy later on.
- Place the potatoes on a baking sheet and gently flatten them with the bottom of a glass. It’s okay if the edges tear a little, because that’s exactly where the crispy crust will form later.
- Drizzle with olive oil, season with salt, and bake at 210 °C (top and bottom heat) until the potatoes are dark golden brown and crispy on the outside.
- Blend silken tofu, tahini, nutritional yeast, lemon juice, mustard, and garlic in a blender until smooth and creamy, like mayonnaise. Season to taste with salt and pepper. If the mayo is too thick, add water one tablespoon at a time.
- Pluck the leaves from the fresh marjoram and sprinkle them over the hot potatoes immediately after baking. Fresh marjoram should not be baked along with the potatoes, as it may burn and become bitter.
- Spread the mayo on a flat plate and arrange the hot potatoes on top. Garnish with a little fresh marjoram.
- Break the potatoes into large pieces and mix them with the diced cucumber and the mayo. Sprinkle the remaining marjoram on top. It’s best to mix everything together just before serving.
Notes
Tips
- Be sure to drain the silken tofu well so the mayo stays nice and creamy and doesn’t become too runny.
- Tahini and nutritional yeast both have a strong flavor. So start by using only half the nutritional yeast, taste it, and add more if needed.
- The mayo will keep in the refrigerator for about three days and will thicken slightly over time. Before serving, simply stir in a tablespoon of water to restore its creaminess.