Roasted Garlic Potato Salad
An Italian twist on this backyard staple.
Yield: Serves 8Ingredients
- 2 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
- 1 Tbs. olive oil
- 4 medium garlic cloves, minced
- 1/2 cup soft tofu
- 2 Tbs. fresh lemon juice
- 1 Tbs. Dijon mustard
- 1/8 tsp. salt, or to taste
- 1/8 tsp. black pepper, or to taste
Instructions
- Preheat oven to 400 degrees F
- Spread potatoes on a sheet pan, sprinkle with olive oil and toss
- Roast potatoes 25 minutes
- Add garlic, toss and roast for 5 minutes more
- Put tofu, lemon juice and mustard in a blender and blend until smooth
- Toss potatoes with dressing
- Season with salt and pepper
- Serve warm, at room temperature or chilled
