Roasted Garlic Danish Potato Salad Recipe
A tangy potato salad with a delicious creamy high protein dressing.
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.