Recipe - Dijon Potato Salad With Tofu Dressing

DRESSING
One half cup Mashed silken firm tofu
3 tablespoon Fresh lemon juice
2 tablespoon Extra virgin olive oil
1 tablespoon Dijon mustard
One half teaspoon Celery seed
One half teaspoon Freshly ground black pepper
1 ds Paprika
1 ds Salt

SALAD
2 pound New potatoes; medium sized;
quartered
3 md Scallions; thinly cut or sliced up
2 Celery ribs; minced
One half Red bell pepper; minced
Paprika; optional garnish

Put dressing ingredients in food processor; process until smooth and
creamy. Adjust the seasonings to taste. Set aside.

Bring a large pot of salted water to a boil over high heat. Meanwhile,
scrub the potatoes; add to the pot. When the water returns to a boil,
reduce heat to medium; cover and cook until potatoes are just tender, about
10 to 12 minutes depending upon size. Drain well.

When the potatoes are cool enough to handle, cut into quarters, transfer to
a large bowl. Add the scallions, celery, and bell peppers; toss gently. Add
the dressing and toss again.

PER SERVING: 197 cals; 4.5g prot;; 32.8 g carb; 5.3 g fat or 24% cff; chol.
0mg; sodium 53.mg.

VARIATION: Steam new red potatoes, especially the smaller ones.

Recipe by: Paulette Mitchell, Complete Soy Cookbook

Posted to EATLF Digest by Kitpath phannema@wizard.ucr.edu on Jun 14,
1998, converted by MM_Buster v2.0l.