Calorie-Trimmed Potato Salad

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Ingredients
  • 3 pounds potato(es), round red, or Yukon gold

  • 12 1/3 ounce(s) tofu, soft silken-style

  • 3 tablespoon lemon juice

  • 1 tablespoon mustard

  • 1 clove(s) garlic, minced

  • 1 teaspoon salt

  • 2 tablespoon oil, olive

  • 1 cup(s) celery, chopped

  • 1 medium pepper(s), red, bell, chopped

  • 3 egg(s), hard-cooked, peeled and coarsely chopped

  • 1/2 cup(s) scallion(s) (green onions), sliced

  • 1/2 cup(s) pickles, dill, chopped

  • salt and black pepper

  • milk, skimmed, whole, or pickled juice

Directions
  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


Nutritional Facts

Servings
10
Nutritional Info (Per serving)
Calories
113
Saturated Fat
1g
Sodium
286mg
Dietary Fiber
2g
Total Fat
4g
Carbs
16g
Sugars
2g
Cholesterol
46mg
Protein
4g
Exchanges
Starch: 1
Lean Meat
0.5
Fat
0.5
Carb Choices
1

lunch

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