Calorie-Trimmed Potato Salad

• 3 pounds potatoes, round red

• 12 1/3 ounces tofu, soft silken-style

• 3 tablespoon lemon juice

• 1 tablespoon mustard

• 1 clove garlic

• 1 teaspoon salt

• 2 tablespoon oil, olive

• 1 cup celery

• 1 medium pepper, red, bell

• 3 eggs

• 1/2 cups scallions (green onions)

• 1/2 cup pickles, dill

• salt and black pepper

• milk, whole

1. In a 4-quart Dutch oven place potatoes and enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are just tender. Drain well; cool slightly. Peel and cube the potatoes.

2. Meanwhile, for dressing, in a food processor or blender combine tofu, lemon juice, mustard, garlic, and the 1 teaspoon salt. Process or blend until smooth. With the processor or blender running, add oil in a thin, steady stream. When necessary, stop processor or blender and scrape down sides. Set aside.

3. In a very large bowl combine cubed potatoes, celery, sweet pepper, eggs, green onions, and pickles. Add dressing, tossing lightly to coat. Season to taste with additional salt and pepper. Cover and chill for 4 to 24 hours. Before serving, add milk or pickle juice, 1 tablespoon at a time, to reach desired consistency.

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