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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
Ingredients
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
- 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.
- Prepare vegetables while you wait for the potatoes.
- In a blender, add all dressing ingredients and blend on high until well blended and creamy.
- Add potatoes to vegetables, toss with dressing and then add salt and pepper. Give a final few stirs to incorporate all.
- Refrigerate and serve.