Potato salad tofu mayonnaise

1 servings

Ingredients

Quantity Ingredient
1 pounds Small red potatoes; (about 7), scrubbed
3 ounces Soft tofu
1 tablespoon Fresh lemon juice
⅛ teaspoon Dried tarragon
2 tablespoons Olive oil; (preferably
; extra-virgin)
½ small Red onion; sliced thin
¼ cup Minced fresh parsley leaves

Directions

In a large saucepan combine the potatoes with enough water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 15 to 20 minutes, or until they are tender. While the potatoes are cooking, in a blender blend the tofu, the lemon juice, the tarragon, and 2 tablespoons water until the mixture is just combined, with the motor running add the oil in a stream and blend the "mayonnaise" until it is emulsified. Drain the potatoes, quarter them, and in a bowl toss them with the onion, the parsley, the mayonnaise, and salt and pepper to taste.

Serves 2.

Gourmet January 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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