"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Garlic Potato Salad (2 points) Recipe

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This recipe for Roasted Garlic Potato Salad (2 points), by , is from The Aitken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Aitken
Added: Tuesday, June 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 ib uncooked Yukon Gold potatoes unpeeled, cut into 1 inch chunks
1 tsp. olive oil
4 medium garlic cloves minced
1/2 c. soft tofu
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1/8 tsp salt
1/8 tsp pepper

Directions:
Directions:
1. Preheat oven to 400. Spread potatoes on a nonstick bking pan, sprinkle with oil and toss to coat. Roast potatoes 25 minutes; add garlic, toss to coat. Roast potatoes 25 minutes; add garlic, toss, and roast for 4 minutes more. 2. Meanwhile, place tofu, leon juice and mustard in a blender, blend until smooth. 3. Place potatoes in a serving bowl; toss with dressing and season with salt and pepper. Serve warm, at room temp or chilled

Number Of Servings:
Number Of Servings:
1/2 c. per 8 servings
Preparation Time:
Preparation Time:
15 min

 

 

 

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