Eggy Potato Salad

Hi and welcome to The Vegan Corner. We love potatoes; they taste great, they
digest extremely well for most people, and they are also one of the most versatile
ingredients available in a proper plant-based pantry, especially if you enjoy creating stunning
and flavoursome recipes. Now if that’s not impressive enough for you,
I do know how to turn the humble spud into something worth dying for, which
is a delectable potato salad. Let’s begin with the least demanding task of the recipe; dice the potatoes and cook them just until
they are…well, cooked! Then, drain the potatoes and put them aside to cool. At this point, we are ready to move on to
the more demanding part of the recipe, so place the tofu, the water, the mustard, the
Tabasco and the salt into a food processor, and blitz them until they turn into a lusciously
creamy and velvety sauce. Now, get ready because the last task is
going to be exhausting. Place the cooked potatoes into a bowl large
enough to accommodate all the ingredients, add in the spring onions and the parsley,
and stir to properly combine. WOW! That was one difficult assignment. Once that’s done, the only thing you can
do to improve the quality of this dish is to taste it and adjust the salt if necessary. The combination of tofu, mustard and parsley, creates
an interesting and balanced eggy flavour, which I’m sure you’ll find to be quite beautiful. That
is of course if you ever enjoyed eggy flavours. And here you have the final salad, waiting
for me to dig in, and for you to prepare it. This dish would generally be considered a side, but I much prefer to prepare a gigantic portion of
salad and enjoy it by myself as a main course. If you enjoyed today’s video, please don’t forget to give it a thumbs up before
moving on and subscribe if you haven’t already. Many thanks for watching and on to the next video.