Recipe Archives->Vegetarian->Potato Salad 01

 
Potato Salad

8 large potatoes, cut bite-sized, cooked until tender and drained 
1 onion cut into slices, cooked with the potatoes
454gram package tofu, drained, rinsed,
 
1 cup mayonnaise
4 tablespoons yellow prepared mustard
1/2 teaspoon celery seed
1 tablespoon mild paprika powder
salt and black pepper to taste

Cut into bite sizes and marinated in plain white vinegar and water
while the potatoes cooked, then rinsed and drained thoroughly.

Mix dressing ingredients together well and pour over the cooked
potatoes and onion.  Stir until all pieces are coated with the
dressing. Gently fold in the tofu until it is coated and well
distributed amongst the potato pieces.  Chill completely before
eating.

Notes:

Onions may be added raw in a smaller dice if preferred.

Tofu would probably be fine without marination.

The tofu continues to lose moisture, and so the salad will not make
as nice a visual presentation the longer it sits before serving.

Printable version: potato-salad01.txt.