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Potato salad with Dill-Garlic Twist

From Farm Where Life is Good

<p>Get the taste of summer in a colorful, fresh potato salad!</p>
Source: Adapted from Vegan Diner by Julie Hasson (Entered by Lara Rasmussen Anderson)
Serves: 4

2 lb potatoes, peeled and cubed
1 sweet bell pepper, diced
2 stalks celery, diced
1 small onion, diced
1 small cucumber, halved & seeded, diced
2 Tbsp dill, fresh or dried, minced/crushed
1/2 tsp sea salt
1/4 tsp ground black pepper
1 pkg soft silken tofu (make sure it is the "silken type", common Mori-Nu brand)
3 Tbsp olive oil
3 Tbsp Dijon mustard
2 Tbsp seasoned rice vinegar
2 cloves garlic
1/2 tsp sea salt

Step by Step Instructions
  1. Set a large pot of water to boil. Add potatoes and cook until just tender (don't overdo and let them start falling apart.) Drain and let sit until dry.
  2. Prepare vegetables while you wait for the potatoes.
  3. In a blender, add all dressing ingredients and blend on high until well blended and creamy.
  4. Add potatoes to vegetables, toss with dressing and then add salt and pepper. Give a final few stirs to incorporate all.
  5. Refrigerate and serve.