Recipe courtesy of Heidi Swanson
Print
Mostly Not Potato Salad
Total:
30 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 4 small pink or red-skinned potatoes, unpeeled, quartered
  • Big handful of green beans, trimmed and sliced into 1-inch / 2.5cm pieces 
  • 2 tablespoons whole grain mustard (see page 209)
  • 2 tablespoons red wine vinegar
  • Extra-virgin olive oil
  • 1/2 teaspoon natural cane sugar or agave nectar
  • Fine-grain sea salt
  • 1/4 cup / .25 oz / 10 g finely chopped dill
  • 1 small leek, white and tender green parts, trimmed and chopped
  • 6 stalks celery, trimmed and diced 
  • 1 cucumber, unpeeled, seeded and cut into tiny cubes 
  • 6 ounces / 170 g baked or extra-firm tofu, cut into small cubes
  • 1 tablespoon chopped fresh chives

Directions

Bring a pot of water to a rolling boil. Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes. Thirty seconds before the potatoes are done cooking, add the green beans to the pot. Drain the potatoes and beans and set aside.

In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tablespoon olive oil, the sugar, and 1/4 teaspoon salt in a bowl. Alternatively, combine the ingredients in a mason jar and shake until blended. Taste and adjust if needed.

In a large skillet, saute the dill in a splash of olive oil over medium-high heat. Add a couple pinches of salt, stir in the leek, and saute until golden and slightly crispy, 4 to 5 minutes.

In a large bowl, gently toss the potatoes and green beans, celery, cucumber, tofu, chives, and half of the leek with most of the dressing. Taste, and add a sprinkling of salt, if needed. Turn out onto a platter and finish with a final drizzle of dressing and the remaining leek. Serve chilled or at room temperature.

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