Potato Salad Tofu Mayonnaise Food

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

SLIMMED-DOWN POTATO SALAD

Steps:

• Place the potatoes in a Dutch oven and fill with enough water to cover. Bring to a boil; reduce heat to medium-low. Cover and simmer until potatoes are tender, and a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. Peel, cut into cubes, and place in a large bowl.
• To make the dressing, combine the tofu, lemon juice, mustard, garlic, and 1 teaspoon of salt in the bowl of a food processor. Blend until smooth. With the processor running, add the olive oil in a thin, steady stream, blending just until mixture thickens. Set aside.
• Combine the celery, red bell pepper, eggs, green onions, and pickles in the bowl with the potatoes. Pour the dressing over the potato mixture, and toss lightly to evenly coat all ingredients. Season to taste with salt and pepper. Cover and chill at least 4 hours.
• Just before serving, toss the salad with milk, 1 tablespoon at a time, to reach the desired consistency.

LEMONY ROASTED POTATO SALAD

Steps:

• Preheat the oven to somewhere around 400 degrees.
• Toss the diced potatoes in a bowl along with 2 tablespoons of oil and some salt and pepper, before placing them on a baking sheet.
• Roast them for 30 to 40 minutes at most, flipping them over halfway through, when they become tender.
• Remove them and let them cool for a while in a bowl, before adding the minced celery.
• While they're cooling, whisk together the remaining oil, lemon juice, yogurt and some salt and pepper. Taste it a bit to see if you need more or less of some ingredients.
• After you're done with that, pour it over the potatoes and toss them to get the completely coated in it.
• Garnish them with some minced mint and serve to 4 or 5 people at most.

VEGAN RAINBOW POTATO SALAD

Steps:

• In a large pot, cover the quartered Creamer potatoes with cold water, add 1 tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
• In a small bowl, combine the vegan mayo, pickle juice, paprika, 1/4 tsp salt, and black pepper. Add the dressing to the potatoes while they're still warm. Mix with a fork, mashing slightly to thicken the dressing.
• Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
• Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
• Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.

VEGAN POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer. Cook until potatoes are slightly fork tender* and drain. Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.
• While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle and pepper to a large bowl. Stir to combine, cover and place in the fridge until ready to use.
• When potatoes are cool enough to handle, cut into quarters**. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.
• Place in the fridge until completely cool - at least 1 hour.
• Serve and enjoy.

POTATO SALAD TOFU MAYONNAISE

Steps:

• 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.

MY MAMA'S POTATO SALAD RECIPE

Steps:

• Place the potatoes in a large pot and add cold water to cover. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until just tender, 8-10 minutes. Drain the potatoes in a colander and rinse them under cold water until cool.
• In a blender, combine the silken tofu, yellow mustard, Dijon mustard, garlic, lemon juice, and salt. Blend until smooth and creamy.
• Transfer the mixture to a large bowl, add the relish, and stir well to combine. Add the celery, onion, and potatoes and toss gently to combine. Season with salt and pepper to taste.
• Cover and chill for 1 hour. Taste and adjust seasoning before serving.
• Store the salad in an airtight container in the refrigerator for up to 1 week.

TOFU MAYO

Steps:

• In a blender combine tofu, vinegar, salt, mustard and sugar. Blend until smooth. Keep refrigerated.