Healthy Potato Salad

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Potato salad is really the epitome of summer food, don't you think?!

However, the traditional recipes that call for mayo are certainly not the epitome of healthy food. Am I right?!

When we received potatoes in our CSA box last week, I knew I wanted to try making a healthier version of this summer favorite. I also wanted to turn it into a main dish, so I decided to add tofu for a little protein.

Before we sat down to enjoy this, Evan proclaimed that he wasn't very hungry (who did I marry?! I'm always hungry). Anyway, I served him a normal portion to start...he then got seconds and thirds! 

This is simple and refreshing  - enjoy!

Potato & Tofu Salad
The Granola Chronicles Original

4 small potatoes, cubed
1 1/2 cups green beans, trimmed
1/2 red onion, thinly sliced
1 cup sliced celery
1 package of baked tofu from Trader Joe's, diced
1/2 cup plain Chobani Greek yogurt
1/2 cup mustard
1 tablespoon red wine vinegar
salt & pepper, to taste

Fill a medium saucepan with water - bring to a boil. Add potatoes and boil for 5 minutes, then add green beans - continue to boil for another 10 minutes. Drain and rinse with cold water.

In a medium bowl, add the potatoes, beans, onion, celery and tofu. In a separate, small bowl - whisk together the remaining ingredients. Pour dressing over vegetable mixture. Stir gently to combine. Serve chilled or at room temperature. 

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