Roasted Garlic Danish Potato Salad Recipe

A tangy potato salad with a delicious creamy high protein dressing.

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Serves 8
2 1/2 pounds Yukon Gold potatoes, unpeeled,cut into 1-inch chunks
1 tablespoon olive oil
4 medium garlic cloves, minced

1/2 cup soft organic tofu
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1/4 - 1/2 cup capers
1 small sweet onion, diced


Preheat oven to 400 degrees F.

Spread potatoes on a sheet pan, sprinkle with olive oil and toss. Roast potatoes 25 minutes. Add garlic, toss and roast for 5 minutes more.

Put tofu, lemon juice and mustard in a blender and blend until smooth.

Toss potatoes with dressing, capers and diced onions.

Season with salt and pepper.

Serve warm, at room temperature or chilled.

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