Dilled Zucchini-Potato Salad Dressed with Tofu

Directions

1. For the dressing
2. In a mini food processor or blender process all of the ingredients until smooth. Refrigerate while preparing the salad.

1. For the salad
2. 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.
3. 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.
4. 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.
5. 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.