Recipe - Potato Salad Tofu Mayonnaise

1 pound Small red potatoes; (about
7), scrubbed
3 ounce Soft tofu
1 tablespoon Fresh lemon juice
1/8 teaspoon Dried tarragon
2 tablespoon Olive oil; (preferably
; extravirgin)
One half small Red onion; cut or sliced up thin
One fourth cup Minced fresh parsley leaves

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.

Serves 2.

Gourmet January 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.