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Vegan City Barbeque Restaurant Potato Salad Recipe

Welcome to the ultimate vegan potato salad recipe inspired by the flavors of City Barbeque! This delicious and creamy potato salad is perfect for your next BBQ or family gathering. It's packed with fresh vegetables and zesty seasonings, making it a crowd-pleaser that everyone will love.
2.95 from 20 votes
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 4 cups Potatoes diced
  • ½ cup Vegan Mayo
  • ¼ cup Mustard
  • ¼ cup Pickles chopped
  • ¼ cup Onion finely chopped
  • ¼ cup Tofu cubed
  • ¼ cup Scallions sliced
  • ¼ cup Celery diced
  • 2 tablespoon Franks Hot Sauce
  • Salt and Black Pepper to taste

Instructions
 

  • Cook the Potatoes: Place potatoes in a large pot of boiling water. Cook until fork tender, about 15-20 minutes. Drain and let cool.
  • Prepare the Tofu: Press tofu to remove excess water, then cut into small cubes. Fry in a pan with olive oil over medium-high heat until golden brown.
  • Chop the Veggies: Dice the pickles, onion, scallions, and celery.
  • Make the Dressing: In a large bowl, mix vegan mayo, mustard, seasonings, and Franks hot sauce.
  • Combine: Add the cooled potatoes, tofu, and chopped veggies to the dressing. Mix well to combine.
  • Chill: Refrigerate for at least 1 hour before serving to let the flavors meld together.
Keyword potato, potato salad, potatoes