Rosy Red Potato Salad

 
1/2 cup water or vegetable stock
8 sun-dried tomatoes
3 lbs. red skin potatoes, washed well, unpeeled, and cut into 1-inch cubes
3/4 cup tofu sour cream
2 T. white wine vinegar
3 T. freshly chopped basil
2 T. freshly chopped dill
1 T. garlic, minced
1 t. salt
1/2 t. freshly chopped black pepper
1 1/2 cups celery, diced
1 cup green pepper, diced
3/4 cup green onions, thinly sliced
 

In a small saucepan, place the water and sun-dried tomatoes, and bring to a boil. Remove the saucepan from the heat and set aside for 15 minutes to allow the sun-dried tomatoes to rehydrate and cool slightly. In a large pot, place the cubed potatoes, cover them with water, and cook over medium heat for 10-15 minutes or until just tender. Drain the potatoes (save the cooking liquid for use in soups or sauces), transfer them to a large bowl, and set aside to cool. In a blender or food processor, place the rehydrated tomatoes and their soaking liquid, along with the tofu sour cream, vinegar, basil, dill, garlic, salt, and pepper, and blend for 1-2 minutes or until smooth. Add the remaining ingredients and sun-dried tomato mixture to the cooled potatoes and toss gently to combine. Cover and chill for 30 minutes or more to allow the flavors to blend.

Yield: 2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett