A celebration feast wouldn’t be the same without this staple dish in my table. As from a child, this type of potato salad has been a very traditional part of any type of party. There are various versions of Estonian potato salad, but this version is inspired by my Estonian grandmother’s recipe which I remember from my childhood.

What makes this recipe so good is that you can leave and add ingredients to this depending on your wishes and likes. The ingredients listed below are some that are a part of the original recipe but are not my personal favourites and thus have not been added to this recipe. And as last, as the original version isn’t vegan – this recipe is the perfected version of the salad but veganized.

Estonian Style Potato Salad 🥔

1 kg Firm potatoes
1 can of Peas
1 Red onion
300 g Cornichon pickles
200 g Smoked tofu
1 tbsp Oil
1 tsp Salt
1 tsp Chili powder
1 tsp Smoked paprika
1 tsp Garlic powder

Sauce

200 g Vegan sour cream
250 g Vegan mayonnaise
1 tsp Dried dill
1 tsp Salt
1 tsp Garlic powder

Other traditional ingredients in the potato salad:

Fresh cucumber
Vegan cheese
Apple

Making the salad:

1. Boil the potatoes until they’re fully soft and let cool completely, preferrably for at least an hour.
2. Meanwhile cut the tofu into 1 cm x 1 cm cubes and fry them in oil with the spices over medium heat for 5-10 minutes until the tofu cubes have shrinked and dried up. Let the cubes rest and cool on the pan for 15-30 minutes.
3. To make the sauce, combine the sour cream, mayonnaise, dill, salt and garlic powder in a big bowl. To that bowl, add in the finely chopped (as small cubes as possible) onion, pickles, cooled potatoes as well as the drained peas and fried tofu.
4. Mix the salad so that everything is fully combined. Taste and add more spices and salt to match your liking and ENJOY 💛