Red Potato Salad

[Guest guest]

/2 C. water or vegetable stock

8 sun-dried tomatoes

3 lbs. red skin potatoes, washed well, unpeeled, and cut into 1-inch

cubes

3/4 C. tofu sour cream

2 T. white wine vinegar

3 T. freshly chopped basil

2 T. freshly chopped dill

1 T. garlic, minced

1 t. salt

1/2 t. freshly chopped black pepper

1 1/2 C. celery, diced

1 C. green pepper, diced

3/4 C. green onions, thinly sliced

 

In a small saucepan, place the water and sun-dried tomatoes, and

bring to a boil. Remove the saucepan from the heat and set aside for

15 minutes to allow the sun-dried tomatoes to rehydrate and cool

slightly. In a large pot, place the cubed potatoes, cover them with

water, and cook over medium heat for 10-15 minutes or until just

tender. Drain the potatoes (save the cooking liquid for use in soups

or sauces), transfer them to a large bowl, and set aside to cool. In

a blender or food processor, place the rehydrated tomatoes and their

soaking liquid, along with the tofu sour cream, vinegar, basil, dill,

garlic, salt, and pepper, and blend for 1-2 minutes or until smooth.

Add the remaining ingredients and sun-dried tomato mixture to the

cooled potatoes and toss gently to combine. Cover and chill for 30

minutes or more to allow the flavors to blend.

 

Yield: 2 Quarts