serves 12 / egg free / gluten free / dairy freeMy Grandmother was a fantastic cook. When I was little she taught my brother and me many of her recipes. Unfortunately, she only used recipes for baking! So this will be the first time measurements have been recorded for this one-here goes!
(adapted from Grandma Bosshart's Potato Salad)
5 lbs. Russet Potatoes
1/2 lb. extra firm Tofu
1 1/2 cups Dill Pickles, chopped
4 tablespoons Dill Pickle Relish
1 bunch Green Onions, sliced
1/3 cup Apple Cider Vinegar
4 tablespoons Kosher Salt
1/4 cup Yellow Mustard
1 1/3 cup Veganaise
2 tablespoons Agave Nectar
2 tablespoons Dill Pickle juice (from the jar of pickles)
First put the potatoes in a large enough pot to cover them with cold water. Put on high and bring to boil. Once boiling turn burner down to med-high. Boil until potatoes start to fall apart, check around 20-30 min. Do NOT under cook. While potatoes are cooking drain tofu and pat dry. Dice tofu and set aside. Drain cooked potatoes into strainer and give them a couple min. to dry.
Spread dry, but still very hot potatoes, on a rimmed baking sheet. Very carefully begin to remove skins from hot potatoes. If you have heat sensitive hands, try using clean rubber gloves for this step. When skins are removed, coarsely cut potatoes with knife, then sprinkle with diced tofu. Sprinkle potato/tofu mixture with 1/2 of the kosher salt. Next drizzle with 1/2 the vinegar. Let sit about 5 min, then turn potatoes mixture and season with second half of salt and vinegar. Taste potatoes at this point. They should be perfectly seasoned, if not, do a third pass with salt and vinegar.
While potato mixture cools to room temp., chop pickles and green onions. Set aside in bowl with dill relish. In another bowl whisk together the Veganaise, mustard, agave, and pickle juice. When potato mix has come to room temp., fold all 3 components together in large bowl. Chill at least 3 hrs, or over night. If you don't mention it, no one will ever guess that this is egg-free!