RCI-VG.002.0039.001
Dijon Potato Salad with Tofu Dressing
Dijon Potato Salad with Tofu Dressing from the Recidemia collection
Prep35 min
Cook60 min
Total95 min
Servings4
Difficultyadvanced
Ingredients
- mashed silken firm tofu1/2 cup
- tbl fresh lemon juice3 unit
- tbl extra virgin olive oil2 unit
- tbl dijon mustard1 unit
- 1/2 tsp
- 1/2 tsp
- dsh paprika1 unit
- dsh salt1 unit
- lb new potatoes quartered medium sized2 unit
- med scallions thinly sliced3 unit
- x celery ribs diced2 unit
- x red bell pepper diced1/2 unit
- paprika optional garnish1 unit
Method
1
Bring a large pot of salted water to a boil, then add the quartered new potatoes and cook until just tender when pierced with a fork, about 12-15 minutes.
15 minutes
2
While the potatoes cook, combine the mashed silken firm tofu, fresh lemon juice, Dijon mustard, celery seeds, salt, and black pepper in a large mixing bowl, stirring until smooth and well incorporated.
3 minutes
3
Whisk the extra virgin olive oil into the tofu dressing until the mixture is creamy and emulsified.
4
Drain the cooked potatoes thoroughly and transfer them to the bowl with the dressing while they are still warm.
5
Add the diced celery, red bell pepper, and thinly sliced scallions to the potatoes and dressing.
6
Fold all the ingredients together gently until the potatoes and vegetables are evenly coated with the tofu dressing.
7
Taste and adjust seasoning with additional salt, black pepper, or lemon juice as needed.
8
Transfer the salad to a serving bowl and garnish with paprika if desired; serve at room temperature or chilled.