Dijon Potato Salad with Tofu Dressing
Ingredients
- DRESSING
- 1/2 cup mashed silken firm tofu
- 3 tbl fresh lemon juice
- 2 tbl extra virgin olive oil
- 1 tbl dijon mustard
- 1/2 tsp celery seeds
- 1/2 tsp freshly ground black pepper
- 1 dsh paprika
- 1 dsh salt SALAD
- 2 lb new potatoes quartered medium sized
- 3 med scallions thinly sliced
- 2 x celery ribs diced
- 1/2 x red bell pepper diced
- paprika optional garnish
- Put dressing ingredients in food processor; process until smooth and creamy. Adjust the seasonings to taste. Set aside.
- Bring a large pot of salted water to a boil over high heat. Meanwhile, scrub the potatoes; add to the pot. When the water returns to a boil, reduce heat to medium; cover and cook until potatoes are just tender, about 10 to 12 minutes depending upon size. Drain well.
- When the potatoes are cool enough to handle, cut into quarters, transfer to a large bowl. Add the scallions, celery, and bell peppers; toss gently.
- Add the dressing and toss again.
- VARIATION: Steam new red-skinned potato|red potatoes, especially the smaller ones.
This article uses material from the "Dijon Potato Salad with Tofu Dressing" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
