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Early Summer Potato Salad

Early Summer Potato Salad

with Crispy Tofu, Dill & Tangy Dijon Dressing

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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!

Tags:Veggie
Allergens:Soy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 block

Tofu

(ContainsSoy)

1 sprig

Dill

2 teaspoon

Dijon Mustard

8 ounce

Baby Red Potatoes

1 unit

Leek

1 unit

Cucumber

2 tablespoon

Red Wine Vinegar

1 stalk

Celery

4 ounce

Green Beans

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2414 kJ
Calories577 kcal
Fat38 g
Saturated Fat0 g
Carbohydrate39 g
Sugar0 g
Dietary Fiber6 g
Protein20 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Knife
Large Pan
Slotted Spoon
Small Bowl
Whisk
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

In a large bowl, gently toss the potatoes with the tofu, veggies, cucumber, dill, and the vinaigrette. Season with salt and pepper and enjoy!