Ingredients

• 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

Directions

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.

((EAATT.))