New Fashioned Potato Salad Recipe
Ingredients
| Potatoes | 3 Medium (Salad) | |
| 5 hard-cooked egg whites, coarsely chopped; discard yolks | ||
| Stalk celery | 1 , chopped (Salad) | |
| 1/4 cup chopped green onions | ||
| Tofu | 3 Ounce (Dressing) | |
| 2 tablespoons reduced-calorie mayonnaise | ||
| 2 tablespoons fat-free plain yogurt | ||
| White vinegar | 1 Teaspoon (Dressing) | |
| 1/2 teaspoon dry mustard or 1 tablespoon Dijon mustard | ||
| Garlic | 1 Clove (5gm), minced (Dressing) | |
| Salt | 1/4 Teaspoon (Dressing) | |
| Ground black pepper | 1/8 Teaspoon (Dressing) | |
| Paprika | ||
Directions
To make the salad: In a medium covered saucepan, cook the potatoes in boiling water for 20 to 25 minutes or until tender.
Drain, then peel and cube the potatoes.
Transfer to a medium bowl and chill in the refrigerator.
Add the egg whites, celery and green onions to the potatoes.
To make the dressing: In a blender or small food processor, puree the tofu on low speed until creamy.
Add the mayonnaise, yogurt, vinegar, mustard, garlic, salt and pepper.
Blend or process until smooth.
Add the dressing to the potato mixture.
Gently toss until the potato mixture is coated.
Lightly sprinkle the top with the paprika to garnish.
Cover and chill in the refrigerator for at least 2 hours to blend the flavors.
Drain, then peel and cube the potatoes.
Transfer to a medium bowl and chill in the refrigerator.
Add the egg whites, celery and green onions to the potatoes.
To make the dressing: In a blender or small food processor, puree the tofu on low speed until creamy.
Add the mayonnaise, yogurt, vinegar, mustard, garlic, salt and pepper.
Blend or process until smooth.
Add the dressing to the potato mixture.
Gently toss until the potato mixture is coated.
Lightly sprinkle the top with the paprika to garnish.
Cover and chill in the refrigerator for at least 2 hours to blend the flavors.
Chef
