3

Roasted Garlic Potato Salad

Total Time
45 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Easy
We use Yukon Gold potatoes in this barbecue side dish. They have a natural buttery flavor without actual butter.
Ingredients

uncooked Yukon gold potato(es)

2½ pound(s), unpeeled, cut into 1-inch chunks

olive oil

1 tsp

garlic clove(s)

4 medium clove(s), minced

regular soft tofu

½ cup(s)

fresh lemon juice

2 Tbsp

Dijon mustard

1 Tbsp

table salt

tsp, or to taste

black pepper

tsp, or to taste

Instructions

  1. 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.
  2. Meanwhile, place tofu, lemon juice and mustard in a blender; blend until smooth.
  3. 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.

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