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Potatoes are definitely one of the most loved vegetables. However, people who are calorie conscious prefer to steer away from this delicious vegetable for fear of putting on weight. Here is a highly nutritious, low-calorie salad made with an excellent blend of potatoes, tofu and the right seasoning to leave you smacking your lips.

Ingredients that you would need

For this preparation, the main ingredients include three pounds of potatoes (you could use Yukon gold potatoes or round red potatoes) and a twelve ounce pack of soft, silken-style tofu (fresh bean curd).

In addition, you will need a medium sized red, sweet pepper (chopped into thin slices), three shelled and coarsely cut hard boiled eggs, half a cup of chopped dil pickles, half a cup of sliced green onions and a cup of chopped celery.

A tablespoon of yellow mustard, three tablespoons of lemon juice, two tablespoons of olive oil, a minced clove of garlic and a teaspoon of salt will be needed for the dressing. You will also need additional salt, ground pepper and a bit of pickle juice or milk.

Preparation

Place the potatoes in a vessel with salted water, just enough to cover the potatoes. Once the water begins to boil, reduce the heat, cover the vessel, and let the potatoes cook on a low flame until they are tender. Drain out all the water and after the potatoes have cooled down, peel them and cut them into cubes.

For the dressing, blend together the tofu, mustard, lemon juice, garlic and salt to obtain a smooth texture, using a food processor or blender. While the appliance is still running, pour in the oil, in a steady stream. Once done, set it aside.

In a large bowl, mix the potatoes, pepper, eggs, dil pickles, green onions, and celery. Toss them with the dressing, until all the ingredients are coated. Add salt and pepper if desired. Refrigerate the salad for at least five to six hours. Just before serving it, add a little milk or pickle juice, as per your taste. Your perfectlow-cal potato salad is ready!

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