Potato Salad from Dining at The Ravens

4 Servings

This is a great potato salad that is wonderful in the summer. The coolness and tanginess of the dressing is a great complement to a spicy barbecue. The capers provide a sophisticated zip.

5 unpeeled red-skinned potatoes, cut into 1–1¼-inch cubes, or small new potatoes, cut into ½-inch cubes
6 ounces silken tofu
1 teaspoon minced garlic
2 tablespoons Dijon mustard
Juice of 3 lemons
¼ cup diced red onion
¼ cup capers
2 tablespoons minced fresh dill
Salt and white pepper

  1. Place potatoes in a large pot and cover with water. Bring to a boil and cook for 12–15 minutes, until the potatoes are fork tender. Strain and let cool. Do not overcook; potatoes should be tender, but not mushy.
  2. In a high-speed blender, blend tofu, garlic, mustard, and lemon juice until smooth. Transfer to a bowl.
  3. Add onion, capers, dill, and cooled potatoes to the tofu mixture and toss until well coated.
  4. Season with salt and white pepper to taste.
  5. Serve cold.

More from Jeff and Joan Stanford, and Dining at The Ravens: Ravens Website | Stanford Inn | Facebook | TwitterPinterest | YouTube

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