Roasted Garlic Potato Salad
- Total Time
We use Yukon Gold potatoes in this barbecue side dish. They have a natural buttery flavor without actual butter.
uncooked Yukon gold potato(es)2 ½ pound(s), unpeeled, cut into 1-inch chunks
olive oil1 tsp
garlic clove(s)4 clove(s), medium, minced
regular soft tofu½ cup(s)
fresh lemon juice2 Tbsp
Dijon mustard1 Tbsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- 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.