Light Creamy Potato Salad
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This vegan potato salad is a wonderful alternative to traditional potato salad.
Relying on healthier alternatives to mayo, it’s lighter than traditional potato salad.
All that’s missing is the fat and cholesterol, not the taste. And the celery adds a nice crunch.
Ingredients:
- 2 pounds red potatoes or new potatoes, washed and chopped into 1/2 inch cubes
- 1 medium red onion, diced
- 1/3 cup red vinegar
- 2 garlic cloves, minced
- 2 teaspoons spicy Dijon mustard
- 1/4 cup olive oil
- 1/2 cup silken tofu
- 4 stalks celery, diced or sliced
- 3 tablespoons chopped fresh parsley
- Salt and Pepper to taste
Directions:
- Bring a cup of water to a boil in a large pot. Add the potatoes, reduce heat and cover. Steam potatoes until tender.
- While potatoes are being steamed, mix vinegar, garlic, mustard, oil, and tofu in a blender. Set aside.
- Rinse potatoes with cold water and transfer to large bowl. Pour vinegar and oil mixture onto the potatoes. Add the rest of the other ingredients and toss well.
- Chill for an hour and then serve.
*Modified from a potato salad recipe in “Recipes for Health” by Martha Rose Shulman. The recipe was published in the New York Times here: http://www.nytimes.com/2010/08/31/health/nutrition/31recipehealth.html
*Photo by Judith Lautner
I just made something very similar to this! I’ll usually use half red potatoes and half sweet potatoes to make the whole thing lower-glycemic, and I’ll also add chopped dill pickles and chunks of extra-firm silken tofu to approximate the texture of hardboiled egg (a staple in my memories of childhood potato salads). With the flavor of the mustard and all the other yummy things, no one will even notice it doesn’t use actual mayonnaise.
.-= Kayla´s last blog ..Green Chocolate Smoothie =-.
Sweet potatoes would add a nice flavor, too. Yum.