Classic American Potato Salad

 

Ingredients
2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
½ teaspoon salt
a pinch of black salt (kala namak)
½ teaspoon freshly ground black pepper
8 oz firm silken tofu
1 small celery stalk
¼ cup chopped pickle (not relish)
1 teaspoon agave nectar (optional)
3 scallions
2 tablespoons chopped fresh parsley
½ cup vegan mayonnaise
2 tablespoons Dijon-style mustard

Instructions 
Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut tofu, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Enjoy!