Print

Crispy Shaved Potato Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 55 reviews

This Crispy Shaved Potato Salad is a flavorful, plant-based dish featuring crispy seasoned potatoes and marinated shaved tofu combined with a vibrant, tangy salad mix. Coated in a creamy soy yogurt dressing with fresh herbs and pickled elements, this salad offers a satisfying crunch and a perfect balance of smoky, savory, and fresh flavors, ideal for a light lunch or side dish.

Ingredients

Potatoes

  • 14 oz (400 g) potatoes
  • 1 tsp (2 g) smoked paprika
  • 2 tsp (6 g) garlic powder
  • 1 ½ tbsp (22 ml) olive oil

Shaved tofu

  • 9 oz (250 g) extra-firm tofu
  • 1 ½ tbsp (22 ml) reduced-sodium tamari
  • 1 ½ tbsp (22 ml) maple syrup
  • 1 tbsp (6 g) smoked paprika
  • 1 tbsp (9 g) garlic powder
  • 1 tsp (5 ml) olive oil

Salad

  • 1 cup (240 g) soy yogurt
  • ½ cup (75 g) pickled cucumbers, finely chopped
  • 2 tbsp (30 ml) pickle juice
  • 8 small radishes, finely chopped
  • 1 medium cucumber, finely chopped
  • 3 cups (90 g) lettuce, finely chopped (see notes)
  • 3 spring onions, finely chopped
  • ⅓ cup (5 g) fresh dill, finely chopped
  • 1 tbsp (15 g) wholegrain mustard
  • 1 ½ tbsp (22 ml) lemon juice

Instructions

  1. Prepare the potatoes: Wash and peel the potatoes, then shave them thinly using a mandoline or sharp knife. Toss the shaved potatoes in smoked paprika, garlic powder, and olive oil until evenly coated. Set aside to let the flavors infuse.
  2. Marinate the tofu: Slice the extra-firm tofu thinly or shave it into thin strips. Mix together the reduced-sodium tamari, maple syrup, smoked paprika, garlic powder, and olive oil to create a marinade. Add the tofu slices to the marinade and let them soak up the flavors for at least 15 minutes, turning occasionally.
  3. Cook the potatoes and tofu: Heat a skillet over medium heat and add the potatoes. Cook them until they turn crispy and golden brown on the edges, about 8-10 minutes, stirring occasionally to prevent sticking. In the same or separate skillet, lightly pan-fry the marinated tofu strips until crispy and caramelized on both sides, approximately 5-7 minutes.
  4. Prepare the salad dressing: In a large bowl, combine the soy yogurt, pickle juice, wholegrain mustard, and lemon juice. Whisk them together until smooth and creamy.
  5. Assemble the salad: To the dressing, add the finely chopped pickled cucumbers, radishes, cucumber, lettuce, spring onions, and fresh dill. Mix everything thoroughly to combine all the flavors.
  6. Combine all components: Add the crisp cooked potatoes and crispy tofu to the salad bowl. Gently toss everything to integrate the ingredients evenly, ensuring the potatoes and tofu are coated with the dressing and mixed with the fresh vegetables.
  7. Serve: Serve the crispy shaved potato salad immediately while the potatoes and tofu are still somewhat warm for the best texture contrast, or chill it slightly for a refreshing cold salad option.

Notes

  • Use a mandoline slicer for uniform thin shaving of potatoes and tofu to ensure even cooking and texture.
  • The lettuce can be any variety you prefer, such as butter lettuce, romaine, or green leaf, finely chopped for even distribution.
  • This salad is best enjoyed fresh but can be stored in the fridge for up to 1 day.
  • To enhance crispiness, avoid overcrowding the skillet when cooking potatoes and tofu.
  • For gluten-free option, ensure tamari used is certified gluten-free.

Find it online: https://justsosavory.com/crispy-shaved-potato-salad-recipe/