Vegan Potato Salad
Vegan potato salad as a savory side for barbecue, schnitzel or sausages. Thanks to the avocado with Kala Namak and smoked tofu you don't have to go without the egg and bacon aroma. The healthy fats in the avocado and the protein-rich tofu are another advantage of this potato salad.
Typ: Salad, Starters, Sides
Cuisine: Vegetarian, Vegan
Portionen / Serves: for approx. 4 people
Zutaten / Ingredients
Salad ingredients
  • 750g potatoes (waxy)
  • 2 avocados
  • 1 pack smoked tofu (ca. 200g)
  • 1-2 Scallions
  • Kala Namak
  • smoked salt
For the dressing
  • 250ml vegetable broth
  • some vinegar
  • salt, pepper
  • apple
  • pickles
  • shallots/ onions instead of scallions
Zubereitung / Instructions
  1. Wash the potatoes and cook them in a pot with salt water for 15 - 20 minutes. Drain off the water, let the potatoes cool down, peel and dice them.
  2. Bring 250ml water to a boil. Add 1 tsp vegetable broth to a container and pour the water over it. Stir it until the broth solved completely. Pour the broth over the diced potatoes and let it cool.
  3. Dice the smoked tofu finely and fry it with some oil in a pan until crisp. Season with salt (or smoked salt) to taste and put it aside.
  4. Cut the avocados in half and remove the stone. Slice the flesh diagonally and horizontally and scoop it out with a spoon (the easiest and fastest way to dice your avocado). Put it into a bowl, add some Kala Namak and stir it very carefully.
  5. Dice the scallions.
  6. Add all ingredients to a bowl and stir it carefully. The avocado will dissolve into the broth a bit, the longer you let the salad marinade. It'll make your dressing creamier, but it might also look less pretty. Some lemon juice or vinegar will make your avocado stay fresh and green.
Recipe by Purple Avocado at