Potato Salad (WFPBNOGF)*
Prep Time
30 minutes
Prep Notes
Chilling Time: 2 Hours
Cooking Time
30 to 40 minutes
Yields
8 to 10 Servings
Ingredients
SALAD:
15 medium salad potatoes
4 to 6 scallions, chopped
1 large stalk celery, chopped
1 small carrot, scrubbed and grated
1/3 cucumber, chopped
DRESSING:
1 pound soft tofu
1 to 2 tablespoons cider vinegar
1 tablespoon fresh lemon juice
2 tablespoons prepared mustard (I use yellow)
1-1/2 teaspoons parsley flakes (dried or 1/4 cup fresh)
1/2 teaspoon honey or maple syrup
1/4 teaspoon dried dill (or a sprig of fresh dill, amount to your liking)
Salt and pepper to taste
Directions
Boil the potatoes until they are tender but still firm, about 30 minutes. Cool. Peel them if you wish, and cut into pieces. (I do not peel them.) Combine all of the vegetables in a large bowl.
To make the dressing, combine the tofu and remaining ingredients in a blender or food processor and process until smooth. Pour over the vegetables and mix well. Chill for at least 2 hours before serving.
Notes
This salad with its dressing rivals your mother's potato salad. You can rest assured that the dressing is quite delicious. If you take it to a potluck, you can feel proud to have brought it!
Credit
The New McDougall Cookbook