Old-Fashioned Potato Salad with Vegan Mayo Recipe - Forks Over Knives

Ingredients

• 2 lb. tiny yellow and red potatoes, halved, or larger yellow and red potatoes cut into 1-inch pieces
• 1 12-oz. package firm silken tofu, drained
• 1 tablespoon yellow mustard
• 1 tablespoon white wine vinegar
• 2 cloves garlic, minced
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh dill
• 1 cup thinly sliced celery
• ⅓ cup finely chopped red onion
• 3 tablespoons finely chopped dill pickles or sweet pickles