THEME: Calorie-Trimmed Potato Salad
Jamie R
Prep Time: 25 mins
Cook Time: 20 mins
Rest Time: 4 h
Total Time: 45 mins
3 pounds potato(es), round red, or Yukon gold
12 1/3 ounce(s) tofu, soft silken-style
3 tablespoon lemon juice
1 tablespoon mustard
1 clove(s) garlic, minced
1 teaspoon salt
2 tablespoon oil, olive
1 cup(s) celery, chopped
1 medium pepper(s), red, bell, chopped
3 egg(s), hard-cooked, peeled and coarsely chopped
1/2 cup(s) scallion(s) (green onions), sliced
1/2 cup(s) pickles, dill, chopped
salt and black pepper
milk, whole, or pickle juice
1. In a 4-quart Dutch oven place potatoes and enough lightly salted
water to cover. Bring to boiling; reduce heat. Simmer, covered, for
20 to 25 minutes or until potatoes are just tender. Drain well; cool
slightly. Peel and cube the potatoes.
2. Meanwhile, for dressing, in a food processor or blender combine
tofu, lemon juice, mustard, garlic, and the 1 teaspoon salt. Process
or blend until smooth. With the processor or blender running, add oil
in a thin, steady stream. When necessary, stop processor or blender
and scrape down sides. Set aside.
3. In a very large bowl combine cubed potatoes, celery, sweet pepper,
eggs, green onions, and pickles. Add dressing, tossing lightly to
coat. Season to taste with additional salt and pepper. Cover and
chill for 4 to 24 hours. Before serving, add milk or pickle juice, 1
tablespoon at a time, to reach desired consistency.
Nutritional Info (Per serving):
Calories: 113, Saturated Fat: 1g, Sodium: 286mg, Dietary Fiber: 2g,
Total Fat: 4g, Carbs: 16g, Sugars: 2g, Cholesterol: 46mg, Protein: 4g
Exchanges: Starch: 1, Lean Meat: 0.5, Fat: 0.5
Carb Choices: 1