Issue 1 – Summer

Savor these classic flavors of a traditional potato salad with this Vegan Potato Salad recipe. Tender and creamy potatoes, combined with a harmonious blend of flavors. Whether enjoyed at picnics, barbecues, or as a side dish for any occasion, this Vegan Potato Salad is a delectable crowd-pleaser. Its robust flavors, and creamy texture make it a standout dish that will have everyone coming back for seconds. So gather your loved ones, savor the taste of this irresistible potato salad, and create unforgettable memories together.

Three scoops of vegan potato salad with sliced cucumber



  • 5 c potatoes, peeled, cut cubes & steamed
  • 1/2 onion, chopped
  • 1/2 carrot, finely grated
  • 1 stalk celery, chopped
  • 1/4 c parsley, chopped
  • 1/2 c lemon pickles, chopped
  • 1/2 tsp sea salt
  • 1/2 tsp dill weed
  • 1/4 tsp garlic powder
  • 1 tsp onion powder
  • 1 T nutritional yeast flakes
  • 1 1/2 c Tofu Mayonnaise (see recipe on page)


Put all ingredients into a bowl and mix together well. Serve hot or cold.



  • 1 package tofu, firm, Mori-nu silken
  • 1/4 c soy milk powder
  • 1 T lemon juice
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 2 T vegetable oil
  • 1/4 tsp garlic powder


TOFU MAYONNAISE: Blend all ingredients until smooth. Set it aside.

(continue to next page)