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
The dressing
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.

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