Roasted Garlic Potato Salad
- Number of Servings: 8
Ingredients
2 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1 inch chunks1 tsp Olive Oil4 medium garlic cloves1/2 cup soft tofu2 Tbsp fresh Lemon Juice1 Tbsp Dijon Mustard1/8 tsp salt, or to taste1/8 tsp pepper, or to taste
Preheat oven to 400F. Spread potatoes on a nonstick baking pan, sprinkle with oil and toss to coat. Roast potatoes 25 minutes; add garlic, toss and roast for 5 minutes more.
Meanwhile, place tofu, lemon juice and mustard in a blender; blend until smooth.
Place potatoes in a serving bowl; toss with dressing and season with salt and pepper. Serve warm, at room temperature or chilled. Yields about 1/2 cup per serving. Points value = 2
Number of Servings: 8
Recipe submitted by SparkPeople user PONDSITTER.
Meanwhile, place tofu, lemon juice and mustard in a blender; blend until smooth.
Place potatoes in a serving bowl; toss with dressing and season with salt and pepper. Serve warm, at room temperature or chilled. Yields about 1/2 cup per serving. Points value = 2
Number of Servings: 8
Recipe submitted by SparkPeople user PONDSITTER.
Nutritional Info Amount Per Serving
- Calories: 121.3
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 85.3 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 2.5 g
- Protein: 3.8 g
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