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Plumerias wrote:Well, I don't know if it's better, just different from yours...... No measurements though.
Cooked, cubed potatoes, preferably still warm
Diced onion
Diced celery
Dressing is a mixture of the mustard of your choice, some horseradish, and abundant fresh dill
I mix everything but the potatoes together first, as it's easier to then just fold in the warm potatoes. Chill well, allowing time for things to marry. You may have to add more dressing before serving, depending on how the potatoes absorb it.
sachili wrote:hi patty,
One suggestion... MAYO!!!
There is an excellent tofu mayo recipe from mcdougall. It is great for coleslaw and i bet it would b really good in ur salad.
Tofu Mayonnaise
1 12.3 ounce package firm lite silken tofu
1 ½ tablespoons lemon juice
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon dry mustard
1/8 teaspoon white pepper
Combine all ingredients in a food processor and process until smooth. Cover and refrigerate.
This will keep in the refrigerator for at least 1 week.
greentea wrote:sachili wrote:hi patty,
One suggestion... MAYO!!!
There is an excellent tofu mayo recipe from mcdougall. It is great for coleslaw and i bet it would b really good in ur salad.
Tofu Mayonnaise
1 12.3 ounce package firm lite silken tofu
1 ½ tablespoons lemon juice
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon dry mustard
1/8 teaspoon white pepper
Combine all ingredients in a food processor and process until smooth. Cover and refrigerate.
This will keep in the refrigerator for at least 1 week.
I've made potato salad many times using tofu mayo and it is excellent. I like lots of crunchy in my potato salads so add chopped up dill pickles, extra celery and shredded carrots. For flavour I add extra dill, and sometimes capers.
patty wrote:greentea wrote:sachili wrote:hi patty,
One suggestion... MAYO!!!
There is an excellent tofu mayo recipe from mcdougall. It is great for coleslaw and i bet it would b really good in ur salad.
Tofu Mayonnaise
1 12.3 ounce package firm lite silken tofu
1 ½ tablespoons lemon juice
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon dry mustard
1/8 teaspoon white pepper
Combine all ingredients in a food processor and process until smooth. Cover and refrigerate.
This will keep in the refrigerator for at least 1 week.
I've made potato salad many times using tofu mayo and it is excellent. I like lots of crunchy in my potato salads so add chopped up dill pickles, extra celery and shredded carrots. For flavour I add extra dill, and sometimes capers.
I am trying to stay away from the tofu... I love tofu:) and only letting it go I have started to lose the last few pounds. I could add the rest of the ingredients with the horseradish/fresh dill and of course the dill pickles and capers. I am following a rule now... only share what I can eat. Which is a good thing because when the picnic was canceled I of course ate everything I made in that day and following day:) And didn't gain weight:)
1 ½ tablespoons lemon juice
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon dry mustard
1/8 teaspoon white pepper
Mahalo, Everyone:) I will make it today:) and let you know. I love potatoes:) My daughter might stop by and she can have a taste.
Aloha, patty
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