Fat-Free Potato Salad


Potatoes, peas, celery, onion, roasted and green chili peppers tossed with Silken tofu, grain mustard, herbs and spices. Surprise ingredient? Fresh and dry mint!

Makes 8 cups

Cook potatoes:

2-1/2 lbs. russet potatoes, scrubbed and placed in lg. pot with water to cover by 2-3 inches and boiled till fork-tender – drain in colander (covering the pot cooks the potatoes quicker) – when cool enough to handle, peel the potatoes, cut into rough cubes and place in lg. bowl


1/3 c. sm. dice onion

1/2 c. sm. dice celery with a few leaves if possible

1 t. pink salt

sev. pepper mill twists

2 T. whole grain mustard

1 c. froz. peas thawed in warm water and drained

1/4 c. sweet red roasted pepper dice

1 canned green chili, sm. dice

6 fresh mint leaves chopped

6 fresh basil leaves chopped

2 t. garlic powder

1 t. crushed dried mint leaves

1 t. crushed dried oregano

1 t. turmeric

1 T. fine grind flax seed

1/4 c. white or white Balsamic vinegar

12.3 oz. pkg. extra-firm Silken tofu, rinsed and cut into 1/2 inch cubes

fresh mint and/or basil for garnish

Stir after adding 3-5 ingredients at a time.

Salt and pepper to taste, then garnish and serve, or cover and refrigerate for service later.

Notes: You don’t need mayonnaise in every potato salad. Fat-free works fine when the potatoes are fresh-cooked. Don’t be using old, wrinkly, musty potatoes in any dish at any time.




© 2018 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. MAKE YOUR DAY - DON'T WAIT FOR SOMEBODY ELSE TO DO IT!

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