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
- 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.
- In a high-speed blender, blend tofu, garlic, mustard, and lemon juice until smooth. Transfer to a bowl.
- Add onion, capers, dill, and cooled potatoes to the tofu mixture and toss until well coated.
- Season with salt and white pepper to taste.
- Serve cold.
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