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Low Fat Potato Salad (recipe from The Starch Solution)


2 pounds Yukon Gold potatoes, peeled and chunked

3 tablespoons white wine vinegar

½ cup finely chopped celery

½ cup chopped green onions

½ cup shredded carrots


½ cup Tofu Mayonnaise (from recipe below)

1 tablespoon prepared mustard

1 tablespoon non-dairy milk

1 tablespoon parsley flakes or chopped fresh parsley

¼ teaspoon dill weed

¼ teaspoon salt

freshly ground black pepper to taste


Place potatoes in a large pot with cold water to cover. Bring to a boil, reduce heat slightly and cook potatoes at a slow boil until just tender, about 10-12 minutes. Drain, place in a large bowl, toss with the vinegar and let rest for 30 minutes. Prepare vegetables and set aside. Combine all ingredients for dressing in a small bowl and whisk until smooth. Set aside. Mix vegetables into the potatoes, add dressing and toss gently to mix. Serve at once

Link to YouTube video where I make this:

Starch Solution Mayo Recipe:

1 package of "Shelf Stable" tofu. Not the refrigerated stuff!

1 TBS lemon juice

1 TSP cider vinegar

1 tablespoon Dijon mustard

1 tablespoon sugar

1 teaspoon salt

1/8 tsp white pepper

Mix well in a mini food processor or blender until combined

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