Crispy Smashed Potato Salad
  1. Boil, drain and smash the baby potatoes

  2. Add garlic salt and nutritional yeast to the smashed potatoes

  3. Pop the potatoes in the oven for 30-40 minutes or until super crispy

  4. Blend the silken tofu with mustard, garlic, lemon juice, apple cider vinegar, salt, and onion powder until smooth

  5. Chop the celery, cucumber, and apple

  6. Add the blended tofu mixture to a bowl with the chopped vegetables

  7. Add the crispy potatoes to the bowl and mix together

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 30m

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