Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a Dutch oven and fill with enough water to cover. Bring to a boil; reduce heat to medium-low. Cover and simmer until potatoes are tender, and a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. Peel, cut into cubes, and place in a large bowl.

    Advertisement
  • To make the dressing, combine the tofu, lemon juice, mustard, garlic, and 1 teaspoon of salt in the bowl of a food processor. Blend until smooth. With the processor running, add the olive oil in a thin, steady stream, blending just until mixture thickens. Set aside.

  • Combine the celery, red bell pepper, eggs, green onions, and pickles in the bowl with the potatoes. Pour the dressing over the potato mixture, and toss lightly to evenly coat all ingredients. Season to taste with salt and pepper. Cover and chill at least 4 hours.

  • Just before serving, toss the salad with milk, 1 tablespoon at a time, to reach the desired consistency.

Nutrition Facts

239.9 calories; 9.6 g protein; 34 g carbohydrates; 52.2 mg cholesterol; 482.8 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2009
I doubled the recipe and brought this to an outdoor BarBQ. It disappeared quickly and no one seemed to even notice that there was no mayonnaise. The only thing I did differently with the recipe was that I used both all purpose white potatoes along with the red ones. Read More
(20)
13 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2009
I doubled the recipe and brought this to an outdoor BarBQ. It disappeared quickly and no one seemed to even notice that there was no mayonnaise. The only thing I did differently with the recipe was that I used both all purpose white potatoes along with the red ones. Read More
(20)
Rating: 5 stars
06/22/2009
I doubled the recipe and brought this to an outdoor BarBQ. It disappeared quickly and no one seemed to even notice that there was no mayonnaise. The only thing I did differently with the recipe was that I used both all purpose white potatoes along with the red ones. Read More
(20)
Rating: 4 stars
10/13/2009
I cut the tofu amount in half and added a cup of plain yogurt instead. I also used jalapeno mustard and it was delicious! Read More
(16)
Advertisement
Rating: 5 stars
11/30/2009
This salad is flawless. I don't like mayonaise potatoe salad but this one is light and delicious. I can't taste the tofu! It literally tastes like I used cream instead of tofu. Very good. Will make regularly from now on! Read More
(12)
Rating: 4 stars
04/12/2011
I was VERY skeptical about this recipe but my husband loves potato salad and we don't eat mayo anymore due to health reasons. Tried it and we were pleasantly surprised. A little bland at first so we added a few TBL of sweet relish and that did the trick for us. Great alternative when mayo is out of the question. Read More
(5)
Rating: 4 stars
08/24/2010
This was great - certainly couldn't tell it was tofu! My only complaint would be that it tasted too strongly of mustard. However my husband did not think it was too 'mustardy'; he said it was exactly how a potato salad should taste! Read More
(4)
Advertisement
Rating: 5 stars
09/21/2009
My husband doesn't like mayonnaise but I love potato salad. This recipe worked great for both of us! I added some cilantro because I had it but it didn't need it. Read More
(4)
Rating: 4 stars
06/04/2010
too much celery Read More
(3)
Rating: 5 stars
08/21/2012
I am on WWs so this appealed to me. I calulated it as 6 PP value per serving which is pretty good. As with most recipes I altered it a bit.. No green peppers tripleded up on the mustard and added maybe a 1/2 cup of pickle juice. This is I think the first time I have ever used tofu in a recipe never mind silken tofu. Of course I have eaten tofu in various dishes at Chinese/Japanese/Thai restaurants. This was while light tasting a great substitute for a mayo based salad. I say give it a try and alter to suit your tastes! Read More
(1)
Rating: 5 stars
11/06/2019
I added cilantro spinach jalapeño in it. I used my already diced up sweet onion and used regular idaho potato instead of red(use what I already have). I LOVED it!! Read More