Fat-Free Potato Salad

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

Add:

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.






 

Advertisements

One Comment

thanks for adding your thoughts. make your day your way.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.