Potato Salad Tofu Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1 pound small red potatoes (about 7), scrubbed |
3 ounces soft tofu |
1 tablespoon fresh lemon juice |
1/8 teaspoon dried tarragon |
2 tablespoons olive oil (preferably extra-virgin) |
1/2 small red onion, sliced thin |
1/4 cup minced fresh parsley leaves |
Directions:
1. In a large saucepan combine the potatoes with enough water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 15 to 20 minutes, or until they are tender. While the potatoes are cooking, in a blender blend the tofu, the lemon juice, the tarragon, and 2 tablespoons water until the mixture is just combined, with the motor running add the oil in a stream and blend the mayonnaise until it is emulsified. Drain the potatoes, quarter them, and in a bowl toss them with the onion, the parsley, the mayonnaise, and salt and pepper to taste.
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