Dijon Potato Salad with Tofu Dressing

Dijon Potato Salad with Tofu Dressing Ingredients

DRESSING	1 ds Salt
1/2 c Mashed silken firm tofu	SALAD
3 tb Fresh lemon juice	2 lb New potatoes; medium sized;
2 tb Extra virgin olive oil	3 md Scallions; thinly sliced
1 tb Dijon mustard	2 Celery ribs; diced
1/2 ts Celery seed	1/2 Red bell pepper; diced
1/2 ts Freshly ground black pepper	Paprika; optional garnish
1 ds Paprika

Instructions for Dijon Potato Salad with Tofu Dressing

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. PER SERVING: 197 cals; 4.5g prot;; 32.8 g carb; 5.3 g fat or 24% cff; chol. 0mg; sodium 53.mg. VARIATION: Steam new red potatoes, especially the smaller ones. Recipe by: Paulette Mitchell, Complete Soy Cookbook Posted to EAT-LF Digest by Kitpath on Jun 14, 1998, converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Celery	Dijon Mustard	Extra Virgin Olive Oil	Lemon
Paprika	Potato	Red Bell Pepper	Salt
Scallion	Tofu

Eat-lf Low fat Salads Celery Bell pepper Mustard Olive oil Potato Scallion Lemon Lunch

for flavor and categorization

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