Roasted Garlic Potato Salad
Yukon gold potato(es)
2½ pound(s), unpeeled, cut into 1-inch chunks
4 large clove(s), minced
Regular soft tofu
⅛ tsp(s), or to taste
Fresh lemon juice
⅛ pinch(es), or to taste
- Preheat oven to 400ºF. Spread potatoes on a sheet pan, sprinkle with olive oil and toss. Roast potatoes 25 minutes. Add garlic, toss and roast for 5 minutes more.
- Put tofu, lemon juice and mustard in a blender and blend until smooth.
- Toss potatoes with dressing. Season with salt and pepper. Serve warm, at room temperature or chilled. Yields about 1/2 cup per serving.