Dijon Potato Salad with Tofu Dressing

Ingredients

DRESSING

• 1/2 cup mashed silken firm tofu
• 3 tbl fresh lemon juice
• 2 tbl extra virgin olive oil
• 1 tbl dijon mustard
• 1/2 tsp celery seeds
• 1/2 tsp freshly ground black pepper
• 1 dsh paprika
• 1 dsh salt

SALAD

• 2 lb new potatoes quartered medium sized
• 3 med scallions thinly sliced
• 2 x celery ribs diced
• 1/2 x red bell pepper diced
• paprika optional garnish

Procedures

1. Put dressing ingredients in food processor; process until smooth and creamy. Adjust the seasonings to taste. Set aside.
2. 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.
3. 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.
4. Add the dressing and toss again.
5. VARIATION: Steam new red potatoes, especially the smaller ones.