Friday, August 10, 2012
Dilled Zucchini-Potato Salad
A vegan, gluten free option for potato salad with a garden zucchini, this one uses creamy tofu in place of mayo or sour cream.
Makes about 4 side servings
For the dressing:
10 to 12 ounces extra soft silken tofu
1 Tbl vegetable oil
1 tsp salt
2 Tbl fresh lemon juice
1 Tbl minced fresh dill
In a mini food processor or blender process all of the ingredients until smooth. refrigerate while preparing the salad.
For the salad:
1 medium zucchini cut in 3/4 to 1 inch cubes
1 tsp salt
4 medium Yukon Gold potatoes peeled and cut into 3/4 to 1 inch cubes(about 4 cups)
3 Tbl finely minced red onion
Salt and pepper for seasoning if desired
Toss the zucchini cubes with the teaspoon of salt and place in a colander for about 45 minutes in order to drain some of the liquid from the zucchini and tenderize it a bit. After the 45 minutes, rinse well under cold water and place on paper toweling to dry.
Place the potato cubes in a medium pot in cold water, bring up to a boil and simmer until the potatoes are fork tender, 10 to 15 minutes. Drain and let cool to lukewarm.
Combine the zucchini, potatoes and red onion in a mixing bowl and start blending in the dressing. I normally reserve a few tablespoons of the dressing just in case the salad soaks too much of it up while chilling.
Chill the salad for at least 2 hours and when ready to serve, taste and adjust for salt and pepper. Add a little of the reserved dressing if necessary for a creamy consistency.