Dijon potato salad with tofu dressing

Yield: 6 Servings

Measure Ingredient
½ cup Mashed silken firm tofu
3 tablespoons Fresh lemon juice
2 tablespoons Extra virgin olive oil
1 tablespoon Dijon mustard
½ teaspoon Celery seed
½ teaspoon Freshly ground black pepper
1 dash Paprika
1 dash Salt
2 pounds New potatoes; medium sized; quartered
3 mediums Scallions; thinly sliced
2 \N Celery ribs; diced
½ \N Red bell pepper; diced
\N \N Paprika; optional garnish

DRESSING

SALAD

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;; 32⅘ 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 <phannema@...> on Jun 14, 1998, converted by MM_Buster v2.0l.

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