available now! the debut cookbook from hot for food BUY NOW

creamy vegan potato salad

If you’ve been keeping your eyes on the YouTube channel, than you know I’ve recently started utilizing more zucchini. And in keeping on the zucchini tip, I managed to make a creamy vegan potato salad with zucchini cream as the base. It’s glorious and so needed in the summer cause we want our potato salad super creamy and saucy but without the heaviness, yeah?! 

If you want another comforting dish made with a peeled and cooked zucchini check out the vegan carbonara.

0 from 0 votes
Print Recipe

creamy vegan potato salad

this potato salad is the perfect summer dish of creamy and saucy goodness without the heaviness! 

Course Salad
Cuisine American
Keyword potato, potato salad, zucchini
Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Servings 6
Author Lauren Toyota


  • 2 lbs mini yellow or red potatoes
  • 2 zucchini, peel and roughly chop (about 1 1/2 cups chopped)
  • 1/3 C crumbled firm tofu
  • 2 tbsp grainy dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp sweet green relish
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ground pepper
  • 1 tsp miso paste
  • 1/2 tsp celery salt
  • 1/2 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1/3 C chopped green onion (about 2 onions)
  • 1/2 C finely chopped celery (about 1 stalk)
  • 2 tbsp fresh chopped dill


  1. Place potatoes in a pot of cold water and bring to a boil. Boil potatoes for 10 to 12 minutes until tender. Be sure to add in zucchini in the last 5 minutes of cook time.
  2. Drain potatoes and fork out the zucchini pieces and place them in a high powered blender. 

  3. Once the potatoes are cool enough to touch you can halve or quarter them into a dice depending on their size. Refrigerate the potatoes until completely cooled.

  4. Drain the excess water from the tofu either by using a tofu press before crumbling it or once crumbled and measured I just squeeze it in a nut milk bag. You can also use a fine mesh sieve or double layer of cheese cloth. Add the tofu to the blender with the zucchini, mustard, apple cider vinegar, relish, olive oil, garlic powder, ground pepper, miso paste, celery salt, sea salt, and smoked paprika. Blend it on high until very smooth and creamy. Ensure you don't feel any texture from the zucchini in your mouth when you taste it. It should blend completely smooth and the zucchini is undetectable!
  5. Chill the sauce so it isn't warm when you add it the potatoes. When ready to prepare the potato salad add green onion, celery, and dill to the bowl of potatoes and then toss with all the sauce. This can also sit for a day ahead of time or can be served immediately.

Recipe Notes

Keep leftovers refrigerated and consume within 3 to 4 days.

1 comment

  • Agathe 2 years ago

    I’m sure this kind of food will please my boyfriend, just need zucchinis !

Add a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.