Dilled Potato Salad
Prep: 15 minutes (make dressing a day ahead) Cook: 12-15 minutes
By Mary McDougall
This may also be made with just potatoes, which is a favorite with my grandchildren.
- 2-12.3 ounce pacakges soft silken tofu
- 3 tbsp lemon juice
- 3 tsp agave
- 1 package Simply Organics Creamy Dill Dip
- 2 pounds small new potatoes
- 1/2 cup celery, chopped
- 1/2 cup radishes, sliced
- 1/4 cup green onions, chopped
Dressing: Combine the tofu with the lemon juice and agave in a food processor and process until very smooth. Add the packaged mix and process again. Pour into a covered bowl and refrigerate overnight (if possible).
Salad: Cut the potatoes into bite-sized pieces and drop into boiling water. Reduce heat and simmer for 12-15 minutes until tender. Drain and place in a large bowl. Add the remaining vegetables. Pour about 2/3 cup of the Creamy Dill Dressing over the potato mixture and toss gently to mix. Serve at once.
Hints: Try this with the potatoes and quartered Brussels sprouts (sounds strange but it is delicious). Reserve any remaining dressing to use as a dip for fresh vegetables, steamed broccoli or Brussels sprouts.