Dilled Zucchini-Potato Salad

By • August 10, 2012 • 0 Comments



Author Notes: A vegan, gluten free option for potato salad with a garden zucchini, this one uses creamy tofu in place of mayo or sour cream.inpatskitchen

Makes about 4 side servings

For the dressing

  • 10 to 12 ounces extra soft silken tofu
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh dill
  1. In a mini food processor or blender process all of the ingredients until smooth. Refrigerate while preparing the salad.

For the salad

  • 1 medium zucchini cut in 3/4 inch to 1 inch cubes
  • 1 teaspoon salt
  • 4 medium Yukon Gold potatoes peeled and cut into 3/4 inch to 1 inch cubes (about 4 cups)
  • 3 tablespoons finely minced red onion
  • The dressing
  • Salt and pepper for seasoning if desired
  1. Toss the zucchini cubes with the teaspoon of salt and place in a colander for about 45 minutes in order to drain some of the liquid from the zucchini and tenderize it a bit. After the 45 minutes, rinse well under cold water and place on paper toweling to dry.
  2. Place the potato cubes in a medium pot in cold water, bring up to a boil and simmer until the potatoes are fork tender, 10 to 15 minutes. Drain and let cool to lukewarm.
  3. Combine the zucchini, potatoes and red onion in a mixing bowl and start blending in the dressing. I normally reserve a few tablespoons of the dressing just in case the salad soaks too much of it up while chilling.
  4. Chill the salad for at least two hours and when ready to serve, taste and adjust for salt and pepper. Add a little of the reserved dressing if necessary for a creamy consistency.

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