Potato Salad with Thick Tofu Dressing- vegan

We had ours with our first homegrown rocket and mustard leaves of the season. It will be even tastier once we can use our own salad potatoes too!

Pretty soon it will be new potato and salad potato season, so here's a potato salad idea: We don't use vinegar in our diet, but I must admit I miss its sharpness in tofu mayo; a sharpness that lemon juice just can't replicate. So in this thick and creamy tofu dressing for the potatoes, I used tamarind concentrate to add the zing- still not exactly like vinegar, but a flavourful change from lemon. Our salad serves 6-8 people, depending on  what else you're serving it with. (In our case, a fresh green salad, avocado and chickpea flour frittata minus the potato filling.)

1kg salad potatoes, diced
chopped fresh or freeze-dried parsley for sprinkling
Dressing:
Tofu made with 1l of soya milk, drained in a seive but not pressed
1 tsp tamarind concentrate dissolved in 2 tabs water
2 tabs extra virgin olive oil
1 tsp agave
2 tabs soy sauce
1 heaped tab yeast flakes
1/2 tsp seasalt
cracked black pepper to taste (I used a pinch)

• Steam the potatoes until soft and leave in a colander to cool- don't run cold water over them or you'll wash away the nice crumbly starchy edges.
• Blend all the ingredients for the dressing together. I used a balloon whisk, but you could get an even smoother result using a blender.
• Mix the dressing with the potatoes in a bowl, and scatter with the parsley.

  

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