Roasted Garlic Potato Salad
side dishes
|
POINTS® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy
Works with Simply Filling
|
| We use Yukon Gold potatoes in this barbecue side dish. They have a natural buttery flavor without actual butter. |
Ingredients
|
|
2 1/2 pound(s) Yukon Gold potato(es), unpeeled, cut into 1-inch chunks
|
|
|
1 tsp olive oil
|
|
|
4 medium garlic clove(s), minced
|
|
|
1/2 cup(s) soft tofu
|
|
|
2 Tbsp fresh lemon juice
|
|
|
1 Tbsp Dijon mustard
|
|
|
1/8 tsp table salt, or to taste
|
|
|
1/8 tsp black pepper, or to taste
|
Instructions
- Preheat oven to 400ºF. Spread potatoes on a nonstick baking pan, sprinkle with oil and toss to coat. Roast potatoes 25 minutes; add garlic, toss and roast for 5 minutes more.
- Meanwhile, place tofu, lemon juice and mustard in a blender; blend until smooth.
- Place potatoes in a serving bowl; toss with dressing and season with salt and pepper. Serve warm, at room temperature or chilled. Yields about 1/2 cup per serving.
Recent WeightWatchers.com Recipes
craving more delicious recipe ideas?
 Learn how to access over 1,000 WeightWatchers.com recipes
|