This potato salad is SO. GOOD. It’s super simple to make but the fresh herbs and yogurt make all the difference. The tofu is optional, but will up the protein content. Frozen and thawed tofu has a firmer texture than non-frozen tofu. Other options for the tofu are to marinate it first (I didn’t find this necessary, but you could marinate in a little tamari or brine); I just sprinkled nutritional yeast on it before mixing it into the salad. If you’re avoiding soy but still want this to have more protein, black beans would be perfect too. This is a great dish to bring to summer BBQs, and just delicious summer food in general!
3 medium sweet potatoes + 6-8 small/medium red-skinned, white, or purple potatoes (or a mix); scrubbed and chopped into 1-inch pieces
¾ cup roughly chopped/torn mixed fresh herbs- I used basil, dill and chives
1/3 cup plain dairy-free yogurt of choice- I used cashew yogurt
Zest and juice of 1 medium or 2 small lemons
Salt + pepper to taste
2 clamshells of mixed cherry tomatoes
1 block extra firm tofu, frozen and thawed, crumbled/pulled apart
2-3 tbps nutritional yeast
1. Preheat the oven to 425 degrees F. Toss the tomatoes in a little oil, salt + pepper and spread on a lined baking sheet. Do the same with the potatoes, on a separate baking sheet.
2. Roast the tomatoes for 20 minutes, and the potatoes for 35-40.
3. Meanwhile, make the dressing. Add the yogurt, lemon juice + zest, fresh herbs and salt + pepper to taste to a bowl and mix together. Set aside in the fridge until the vegetables are done.
4. When the tomatoes and potatoes are cooked and slightly cooled, combine in a large mixing bowl, pour over the herb dressing, and stir to combine it all. Add the tofu pieces and nutritional yeast, if using, and mix. Serve alongside your BBQ fare (like vegan hot dogs or burgers + salad), or just eat it as is.