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Roasted Garlic Potato Salad

An Italian twist on this backyard staple.

Yield: Serves 8


  • 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


  1. Preheat oven to 400 degrees F
  2. Spread potatoes on a sheet pan, sprinkle with olive oil and toss
  3. Roast potatoes 25 minutes
  4. Add garlic, toss and roast for 5 minutes more
  5. Put tofu, lemon juice and mustard in a blender and blend until smooth
  6. Toss potatoes with dressing
  7. Season with salt and pepper
  8. Serve warm, at room temperature or chilled

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(Page 1 of 1, 1 total comments)



Added more salt and more mustard to taste. Very good.

posted Sep 6th, 2010 7:00 pm


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