When I was a kid, I would only eat my mother’s and my grandmother’s potato salad—and I would certainly never eat potato salad from the grocery store. Try this recipe to find out why! —Del Sroufe, Forks Over Knives Chef
Steps
1
Making the Potato Salad
Ingredients
8 med red potatoes, scrubbed and chopped
1 (12-ounce) package firm or extra-firm silken tofu
2 tbsp prepared yellow mustard
1 tbsp Dijon mustard
4 cloves garlic, minced
1 tbsp fresh lemon juice
1/2 tsp sea salt
1/4 cup dill pickle relish
4 lg stalks celery, small diced
1 med red onion, small diced
sea salt and freshly ground black pepper, to taste
Place the potatoes in a large pot and add cold water to cover. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until just tender, 8 to 10 minutes. Drain the potatoes in a colander and rinse them under cold water until cool.
In a blender, combine the silken tofu, yellow mustard, Dijon mustard, garlic, lemon juice, and salt. Blend until smooth and creamy.
Transfer the cooked potatoes to a large bowl, add the relish, the celery, onion, and tofu mixture and toss gently to combine. Season with salt and pepper to taste.
Cover and chill for 1 hour. Taste and adjust seasoning before serving.
Store the salad in an airtight container in the refrigerator for up to 1 week.
