Potato salad tofu mayonnaise
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small red potatoes; (about 7), scrubbed |
| 3 | ounces | Soft tofu |
| 1 | tablespoon | Fresh lemon juice |
| ⅛ | teaspoon | Dried tarragon |
| 2 | tablespoons | Olive oil; (preferably |
| ; extra-virgin) | ||
| ½ | small | Red onion; sliced thin |
| ¼ | cup | Minced fresh parsley leaves |
Directions
In a large saucepan combine the potatoes with enough water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 15 to 20 minutes, or until they are tender. While the potatoes are cooking, in a blender blend the tofu, the lemon juice, the tarragon, and 2 tablespoons water until the mixture is just combined, with the motor running add the oil in a stream and blend the "mayonnaise" until it is emulsified. Drain the potatoes, quarter them, and in a bowl toss them with the onion, the parsley, the mayonnaise, and salt and pepper to taste.
Serves 2.
Gourmet January 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.