Skinny Potato Salad -- for a crowd

[Guest guest]

Skinny Potato Salad

 

3 lb. round red or Yukon gold potatoes

1 pkg. (12.3 oz.) soft, silken tofu

3 TB lemon juice

1 TB yellow mustard

1 clove garlic, minced

1 tsp. salt

2 TB olive oil

1 cup celery, finely chopped

1 medium red sweet pepper, chopped

3 hard cooked eggs, peeled and coarsely chopped

1/2 cup green onions, sliced

1/2 cup dill pickles, chopped

Salt and ground black pepper, to taste

Pickle juice

 

1. In a 4 quart Dutch oven place potatoes and enough lightly salted water to

cover. Bring to boiling;

reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are just

tender. Drain well;

cool slightly. Peel and cube the potatoes.

 

2. To make the Dressing: In a food processor or blender combine tofu, lemon

juice, mustard, garlic,

and the 1 teaspoon salt. Process or blend until smooth. With the processor or

blender running, add

oil in a thin, steady stream. When necessary, stop processor or blender and

scrape down sides.

Set aside.

 

3. In a very large bowl combine cubed potatoes, celery, sweet pepper, eggs,

onions, and pickles.

Add dressing, tossing lightly to coat. Season to taste with additional salt

and pepper. Cover and

chill for 4 to 24 hours. Before serving, add milk or pickle juice, 1

tablespoon at a time, to reach

desired consistency.

 

Makes 14 side dish servings.