Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy

Who can resist the combination of roasted potatoes and garlic? We can't, and we think you and your guests won't be able to either. We use Yukon Gold potatoes in this barbecue side dish, as they have a natural buttery flavor without actual butter. The potatoes, garlic, and olive oil are roasted in the oven together until they're nice and tender, while the dressing comes together quickly and consists of soft tofu, fresh lemon juice, and Dijon mustard. It's so easy, you'll find yourself making this dish over and over again. For added convenience, you can serve the potato salad warm, at room temperature, or chilled.