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Categories:Viewed: 2 - Published at: 5 months ago
Ingredients
- 1 pound small red potatoes (about 7), scrubbed
- 3 ounces soft tofu
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon dried tarragon
- 2 tablespoons olive oil (preferably extra-virgin)
- 1/2 small red onion, sliced thin
- 1/4 cup minced fresh parsley leaves
Method
- In a large saucepan combine the potatoes with enough water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 15 to 20 minutes, or until they are tender.
- While the potatoes are cooking, in a blender blend the tofu, the lemon juice, the tarragon, and 2 tablespoons water until the mixture is just combined, with the motor running add the oil in a stream and blend the "mayonnaise" until it is emulsified.
- Drain the potatoes, quarter them, and in a bowl toss them with the onion, the parsley, the mayonnaise, and salt and pepper to taste.
