Potato SaladThis is an easy and tasty potato salad to bring to any potluck, pack in school lunches, or have around for snacking. We adapted this recipe from the Forks Over Knives cookbook. The raw onion in the original recipe bothered us so we substitute onion powder. It's delicious served over a bed of greens. Enjoy!
2 pounds red potatoes, cubed (about 5 cups)
2 cloves garlic, minced
1 1/2 teaspoons lemon juice
2 stalks celery, finely diced (about 1/2 cup)
1/2 (14 ounce) package of extra-firm tofu, drained
1 tablespoon yellow mustard
1 1/2 teaspoons Dijon mustard
1 teaspoon onion powder
1/4 teaspoon sea salt
2 dill pickles, finely diced
fresh ground black pepper
1. Scrub, cube and steam potatoes for 10 minutes, until tender when pierced by a fork. Transfer to bowl to cool.
2. Combine tofu, yellow mustard, Dijon mustard, garlic, lemon juice, and salt in a blender; purée until smooth.
3. Transfer mixture to bowl and add pickles; stir to combine. Add potatoes, celery, and onion; toss gently. Add pepper to taste.
Ratings: 3 out of 5 love it (I have no idea why 2 of the kids don't like it.)