AFC TATER TOT AND EGG SALAD
You know tater tots are in when the vegan and gluten-free options show up in the grocery. Upon discovering that I liked them, I decided to substitute them for regular potatoes in a potato salad. Why not? Super good – everything about it!
Because I’m lowering my fat intake I made a dressing that accomplished that, while not compromising flavor and texture.
The salad textures like fried chicken or shrimp!
Bring it to your next gathering or feature it on your restaurant menu. Guests will love it. Yes, THE ELEVATION OF POTATO SALAD!
Remember to keep it animal-free okay?
Makes 4-1/2 cups
12.3 oz. pkg. extra firm Silken tofu, rinsed, patted dry, cut into 3/8 inch cubes
- 1 t. turmeric
- 1 t. garlic powder
- 1/2 t. salt
- fresh grind black pepper to taste
- 1 t. liquid smoke
Place tofu cubes in bowl. Top with seasonings, toss to evenly distribute.
1/2 c. plain plant yogurt
1/4 c. bottled Wish Bone Russian Dressing
1 t. onion powder
1/2 t. ground coriander
1/4 t. celery seed
salt to taste, fresh grind black pepper to taste
Combine dressing ingredients in bowl and whisk till smooth.
3 c. baked tater tots, cooled to room temperature, then cut into halves or thirds depending on size
3/4 c. fine dice celery
1/3 c. sliced scallion, green and white part
1/2 c. fine dice fresh sweet red pepper
1/4 c. chopped fresh cilantro – top parts
1/4 c. veggie mayo – I used Vegenaise
In large mixing bowl place cut tater tots, salad veggies and tofu eggs.
Add all of the Russian Mayo Dressing. Toss to coat evenly.
Now add the white veggie mayo and toss again to evenly disperse.
- TIP: Be sure to add the white jarred mayo at the end, after you’ve added the Russian Mayo and tossed the salad. This way, the white mayo makes the salad appear more like traditional potato salad. If you mix it in with the Russian Mayo before adding it to the salad, you won’t achieve the same effect.
Notes: Double or triple the recipe for family dining, picnic or buffet.