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A twist on a classic dinner side meal! You can use your choice of vegan mayo to make this creamy & healthy potato salad. Adding natural flavoured coconut yogurt creates a creamier dressing.

You can omit the tofu and sweet potato if you’re just wanting a standard potato salad.

Creamy Potato & Tofu Salad

Makes: Approx 1 large serving bowl.

INGREDIENTS

• 4 cups medium Potatoes (any kind) diced
• 1 medium Sweet Potato
• 500g Firm Tofu, drained, crumbled & sprinkled in Himalayan salt (optional)
• 1/2 cup vegan Mayo
• 1/2 cup Coconut yogurt, natural or greek flavour (unsweetened)
• 2 Spring Onions, sliced
• 1 tbsp Lemon Juice
• 1/2 tsp Himalayan Salt
• 1/2 tsp Pepper
• 1-2 tsp Curry powder (optional)
• Small handful Parsley leaves (optional)

DIRECTIONS

1. Boil potatoes & steam sweet potatoes until soft.
2. While the potatoes boil, lightly fry the tofu in olive oil in a frying pan on high heat. Fry until it goes just slightly golden, but not crispy.
3. Once the potatoes are cooked, drain and let cool for 10mins.
4. Add all potatoes, sweet potatoes, tofu & the rest of the ingredients to a large bowl and mix until well combined. 
5. Serve fresh warm or leave in the fridge for 1+hour to serve chilled. 

Enjoy!