Hold onto your hats, people: this is not your ordinary potato salad. Beefed up with crispy tofu, tender green beans, crunchy cucumber, and sautéed leek, you may never look at potato salad the same way again. Lemony dill is the pièce de résistance - don't be skimpy!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Baby Red Potatoes
Red Wine Vinegar
Preheat oven to 400 degrees. Halve the potatoes lengthwise. Press the block of tofu between paper towels to remove excess liquid. HINT: If you have time, you can repeat this step to remove even more liquid. Then, cut the tofu into 1-inch cubes.
Place the potatoes and tofu on separate sides of a baking sheet and toss each with 1 tablespoon olive oil and a pinch of salt and pepper. Roast for 20-25 minutes, tossing halfway through until golden brown.
Trim the green stalk and the root from the leek, then halve the white part lengthwise. Rinse thoroughly with water to remove any sand between the layers, then thinly slice along with the celery. Trim the green beans and cut into 2-inch pieces. Meanwhile, peel, halve, and thinly slice the cucumber into half moons. Chop the dill.
Cook the veggies: heat 1/2 tablespoon olive oil in a large pan over medium heat. Add the celery, green beans, and leeks and cook for 5 minutes, tossing until softened. Season with salt and pepper.
Make the mustard vinaigrette: In a small bowl, combine 2 teaspoons dijon mustard, 2 tablespoons red wine vinegar, and 3 tablespoons olive oil. Season with salt and pepper.
In a large bowl, gently toss the potatoes with the tofu, veggies, cucumber, dill, and the vinaigrette. Season with salt and pepper and enjoy!