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
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.