Cheesy Potato Salad
8 small to medium potatoes (I like Yukon gold) peeled or unpeeled and chopped
12 oz. soft or silken tofu
3 tablespoon Braggs Liquid Aminos
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon basil
2 tablespoon olive oil
3 tablespoon nutritional yeast
1 1/2 tablespoon Dijon mustard
1/4 teaspoon turmeric (for color)
salt and pepper to taste
1/4 cup red onion, chopped finely
1/4 cup celery, chopped finely
1/2 cup grated carrots
Bring enough water for the potatoes to a boil. Add some salt to the water as it begins to boil. Place potatoes in boiling water and cook until soft, about 8 minutes.
To make dressing, place tofu, Braggs, spices, olive oil, nutritional yeast, mustard and salt and/or pepper in a blender or food processor and blend until mixture is smooth. Add turmeric for color and blend again. Set aside.
Chop the onion and celery and grate the carrots.
Drain potatoes when they are cooked through and rinse under cold water in a colander to cool them off. Let them dry for a few minutes. Place potatoes in a large mixing bowl. Add dressing, onions, celery and carrots and mix gently. Let potato salad sit in refrigerator for about an hour before serving. Enjoy!
Please experiment with this recipe and let me know how it goes! Thanks for trying it.