Try this Dijon Potato Salad with Tofu Dressing recipe, or contribute your own.
Suggest a better descriptionPut 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
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 53 | ||
Calories from Fat: 46 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 59.1mg | 2 % | |
Potassium 53.1mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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