Potato salad!!! YAAYYY!!! ((A vegan, plant-based, mayonnaise-free, potato salad, but a potato salad nonetheless.)) ((YAAAYYYY!!!))
Carb: Red Potatoes
Recipe (by Forks Over Knives)
- 8 Medium Red Potatoes, Scrubbed, and Chopped
- 1 (12 Oz.) Package of 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 Large Stalks Celery, Small Diced
- 1 Medium Red Onion, Small Diced
- Sea Salt, To Taste
- 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 (8-10 minutes).
Drain the potatoes in a colander, and rinse them under cold water until cool.
In a blender, combine the (drained) silken tofu ((I had to buy a 16 oz. package and do the math — it’s 3/4 of the package; I’ll save you the trouble)), yellow mustard, Dijon mustard, garlic, lemon juice, and salt. Blend until smooth and creamy.
Transfer the cooked potatoes to a large bowl, and add the relish, celery, onion, and tofu mixture; toss gently to combine; season with salt and pepper to taste.
Cover and chill for 1 hour.
Taste and adjust seasoning before serving.