Dilled Potato Salad

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Dilled Potato Salad

 

The recipe for this summer favorite can be easily

doubled or tripled for a crowd.

 

 

 

Ingredients

 

 

1 pound (480 g) small red potatoes, scrubbed

1/2 cup (4 oz/120 g) low-fat silken tofu

1/3 cup (2 1/2 fl oz/75 ml) white wine vinegar

1 teaspoon finely chopped shallots

2 tablespoons chopped fresh dill, plus a few sprigs

for garnish

2 tablespoons snipped fresh chives

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

 

 

Preparation - Estimated cooking time: 30-60 minutes -

 

1 Place potatoes in a large saucepan and add water to

cover. Bring to a boil, reduce heat to medium and cook

until potatoes are just tender, about 12 minutes.

Drain potatoes and cut into quarters. Transfer to a

bowl.

2 In a food processor or blender, puree tofu, vinegar

and shallots until smooth. Add dill, chives, salt and

pepper; pulse just to mix. Pour over potatoes and toss

to mix. Chill for at least 30 minutes to allow flavors

to blend.

 

 

 

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