Roasted Garlic Potato Salad
2 1/2 pound Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
1 Tbsp olive oil
4 medium garlic cloves, minced
1/2 cup soft tofu
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Preheat oven to 400° F.
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.
WW Points: 3 pt.
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