Mostly Not Potato Salad
Delight your taste buds with this refreshing and nutritious potato salad recipe. Tender red-skinned potatoes and crisp green beans are tossed with a zesty whole-grain mustard dressing, complemented by the freshness of dill and the crunch of celery and cucumber. Satisfying bites of extra-firm tofu add a protein boost to this vibrant dish, making it a delightful option for a light and flavorful meal. Serve it chilled or at room temperature for a satisfying experience that will surely impress your guests.
— Constant Cookbook
Ingredients
- 4 small red-skinned potatoes, quartered
- 6 oz. green beans, trimmed and cut into 1-inch pieces
- 2 Tbs. whole-grain mustard
- 2 Tbs. red wine vinegar
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. natural cane sugar or agave nectar
- 1/4 tsp. fine-grain sea salt, plus more, to taste
- 1/4 cup finely chopped fresh dill
- 1 small leek, white and light green portions, halved lengthwise
- and cut crosswise into 1/4-inch slices
- 6 celery stalks, trimmed and diced
- 1 Kirby cucumber, seeded and cut into small dice
- 6 oz. extra-firm tofu, cut into small cubes
- 1 Tbs. chopped fresh chives
Instructions
- Bring a pot of salted water to a boil. Add the potatoes and cook until tender but still intact, about 10 minutes. During the last 30 seconds of cooking, add the green beans to the pot. Drain the potatoes and green beans and set aside.
- Meanwhile, make the dressing: In a small bowl, whisk together the mustard, vinegar, 1 Tbs. of the olive oil, the sugar and the 1/4 tsp. salt. Adjust the seasoning as desired and set aside.
- In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the dill and cook, stirring constantly, until fragrant, about 1 minute. Add the leek and cook, stirring occasionally, until the leek is golden and slightly crispy, 4 to 5 minutes. Season with salt.
- In a large bowl, gently toss together the potatoes, green beans, celery, cucumber, tofu, chives and half of the leek mixture with about two-thirds of the dressing. Adjust the seasoning as desired. Transfer the potato mixture to a platter, and top with the remaining leek mixture and a drizzle of the remaining dressing. Serve chilled or at room temperature. Serve 4 to 6.
- Adapted from <i>Super Natural Every Day,</i> by Heidi Swanson (Ten Speed Press, 2011).
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