Rosemary Dijon hot potato salad
This healthier take on potato salad is completely plant-based and delicious when served warm.
This potato salad recipe replaces the traditional mayonnaise with a creamy plant-based dressing. It’s served warm and is perfect to include with a spring or summer meal when zucchini is in season.
Note: Nutrition information does not include added salt.
Servings: 6
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
- 2 pounds red potatoes, scrubbed and diced into 1/2-inch to 3/4-inch pieces
- 1/2 red onion, diced
- 2 zucchinis, cut into 1/2-inch pieces
- 2 cloves garlic, diced
- 1 tablespoon fresh rosemary, finely ground
- 1/2 12-ounce package silken tofu
- 3 tablespoons Dijon mustard
- 1/3 cup lemon juice
- 3 tablespoons rice vinegar
- 1 15-ounce can navy beans (or other small white beans), drained
- 1 bunch green onions, diced
- Salt, to taste
Directions
- Boil potatoes until soft, approximately 15 to 20 minutes.
- Meanwhile, in dry skillet on medium heat, saute zucchini, garlic, and onion for approximately 6 minutes so the zucchini and onion begin to caramelize but stay al dente.
- Toss rosemary into the zucchini and onion mixture, and remove from heat.
- In a blender, combine tofu, mustard, lemon juice, and vinegar.
- Drain potatoes and add to large mixing bowl.
- Add zucchini and onion mixture, beans, green onions, and dressing.
- Toss and serve warm.
Nutrition information (per serving)
- Calories: 213
- Total fat: 1 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 22 mg
- Total carbohydrate: 41 g
- Dietary fiber: 8 g
- Total sugars: 5 g (includes 0 g added sugar)
- Protein: 9 g