Cook Island Pink Potato Salad


1 kg Potatoes, peeled and cubed

425g Canned Beetroot, cubed

200g Frozen mixed vegetables



400g firm tofu, drained and pressed

2 tbsp neutral oil such as rice bran

½ tsp celery salt

½ white pepper

1 tbsp dried chives

½ tsp turmeric



Store brought OR Makes 350ml

2 tbsp Apple Cider Vinegar

1  cup Soy Milk

2 cups Neutral oil such as Rice Bran

2 tspn Djion Mustard

1 tspn Salt



Cooked cubed and peeled potatoes in boiling salted water until just tender. Rinse and cool.

Cook frozen mixed vegetables in boiling salted water for 3-4mins

Make the Tofu Boiled Egg Crumb:

Crumble the tofu with 1T of the oil, celery salt, pepper and chives. Once crumbled finely, taste and add more salt or pepper to your liking.  Place half of the mixture into a bowl and rub in remaining 1T of oil and also turmeric.  Rub in so all the mixture is coated in the turmeric and is a warm yellow.  Lightly mix both tofu crumble mixtures together. 

If making your own mayonnaise, place all ingredients into a emulsion /stick blender and mix till thick and creamy

In a large bowl place cooled, cooked potatoes, cooked mixed vegetables, cubed beetroot and mayonnaise.  You can use as much mayonnaise as you like depending how creamy you want it to be.  I used 250ml.  Gently fold all ingredients together, until just combined.

Place into a serving dish, lined with lettuce leaves. Pile into a mound.  Crumble the Tofu ‘Egg Crumb’ mixture on top Serve in serving bowl lined with lettuce leaves

Source:  Nadia Lloyd