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.