PP: Potato Salad

 

Chef:  Jeannie Hudkins

Makes: 4 - 6 servings
Prep time: 30 minutes
Cook time: 8 - 10  minutes

Ingredients: 

• 2 lbs. small red potatoes, rinsed and cut into bite-sized pieces

• 1 green pepper, chopped

• 1 bunch scallions, thinly sliced

• 1 can garbanzo beans, rinsed and drained

• 1 pkg. extra-firm tofu, cut into small cubes

• ⅔ cup mayonnaise (see recipe below under 'Tip')

• 3 T apple cider vinegar

• 3 T Dijon mustard

• 1 T turmeric

• 1 t cumin

• 1 T Sucanat or maple syrup (optional)

• black pepper, to taste

Directions

1. Place potatoes in pot and cover with water. Cook over medium/high heat for several minutes, until potatoes are tender when pierced with a fork. Drain, rinse, and set aside to cool.

2. Combine mayonnaise, vinegar, turmeric, and cumin in a small bowl and set aside.

3. In a large bowl, place green peppers, scallions, garbanzo beans, tofu, and potatoes. Pour the mayonnaise mixture on top and mix well.

4. Cover and refrigerate at least 2 hours before serving.

Tips:

1. Prepare mayonnaise a day or two prior to make this a quick and easy potato salad. To make the mayonnaise, combine the following ingredients in a blender: 1 12-oz. pkg. silken firm tofu, 3 T red wine vinegar, 1 tsp. dry mustard, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, and 1/2 t salt. Blend until smooth. This recipe makes 1 1/2 cups. The potato salad requires 2/3 cup mayo.

2. Refrigerate the remainder and save for sandwiches and other salad recipes.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
http://www.eatlikeyougiveadamn-thebook.com