Creamy, Tangy Potato Salad

I’ve always loved potato salads, but never realized how boring they had all been until I tried this recipe. (My mom’s recipe is an exception 🙂 ) Plus, those made with mayo (vegan or not) can be a bit questionable at those July 4th picnics). I made some tweaks to the original recipe which consists of making a French dressing. I used only half of the dressing recipe because it made a lot more than I thought, but that’s okay. I can keep the rest as a dressing for a green salad. I would suggest that, or halving the dressing recipe, or add more potatoes (which I did already, but next time I’ll do even more potatoes).

INGREDIENTS:
5-6 cups organic potatoes (russet or Yukon Gold), peeled and diced
1 small leek, chopped small
1 green bell pepper, chopped small
Salt and pepper, to taste
Dressing:
1 C canola oil
1/4 C white vinegar
1/4 C lemon juice
1/2 pkg silken tofu, soft or firm
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp paprika

DIRECTIONS:
Boil potatoes for about 10-12 minutes. Drain, rinse and chill in the refrigerator. This can take a while, so if you’re in a hurry, run them under cold water for a bit. Add the leeks and bell pepper to the potatoes.

For the dressing, put tofu in a food processor and blend smooth. In a small bowl, whisk together oil, vinegar, lemon juice, salt, dry mustard, and paprika. Add oil mixture to the tofu and blend well until smooth.

Again, I recommend adding the dressing a little at a time to the potato mixture to reach the desired amount. Using a rubber spatula, fold the dressing into the potato mixture. Season with salt and pepper and enjoy!