Roasted garlic potato salad
2
Points®
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.
Ingredients
Uncooked Yukon gold potato
2½ pound(s), unpeeled, cut into 1-inch chunks
Olive oil
1 tsp
Garlic
4 clove(s), minced
Soft tofu
½ cup(s)
Fresh lemon juice
2 Tbsp
Dijon mustard
1 Tbsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
