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: Calorie-Trimmed Potato Salad Recipe
| Recipe Detail | ||
| Australian Food recipes "3 lb. round red or Yukon gold potatoes 1 12.3-ounce package soft, silken-style tofu (fresh bean curd) 3 tablespoons lemon juice 1 tablespoon yellow mustard 1 clove garlic, minced 1 teaspoon salt 2 tablespoons olive oil 1 cup chopped celery 1 medium red sweet pepper, chopped 3 hard-cooked eggs, peeled and coarsely chopped 1/2 cup sliced green onions 1/2 cup chopped dill pickles Salt and ground black pepper Milk or pickle juice " "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, 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. Makes 14 side-dish servings. " | ||
