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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces 4 ounces green beans, trimmed and sliced into 1-inch pieces 2 tablespoons whole-grain mustard 2 tablespoons red-wine vinegar 3 tablespoons extra-virgin olive oil 1/2 teaspoon natural cane sugar Fine-grain sea salt 1 leek, white and tender green parts, trimmed and chopped 1/4 cup finely chopped fresh dill 6 small stalks celery, trimmed and diced 1 cucumber, peeled, seeded, and diced 6 ounces extra-firm tofu, diced 1 tablespoon minced chives

Cook’s Notes This recipe was adapted with permission from “Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen” by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces 4 ounces green beans, trimmed and sliced into 1-inch pieces 2 tablespoons whole-grain mustard 2 tablespoons red-wine vinegar 3 tablespoons extra-virgin olive oil 1/2 teaspoon natural cane sugar Fine-grain sea salt 1 leek, white and tender green parts, trimmed and chopped 1/4 cup finely chopped fresh dill 6 small stalks celery, trimmed and diced 1 cucumber, peeled, seeded, and diced 6 ounces extra-firm tofu, diced 1 tablespoon minced chives

Directions

Bring a medium pot of well-salted water to a boil. Add potatoes and cook until tender but not falling apart, about 10 minutes. Just before potatoes are done, add green beans to the pot for 30 seconds. Drain and set aside.

Whisk mustard, vinegar, 2 teaspoons oil, sugar, and 1/4 teaspoon salt in a bowl.

Heat remaining oil in a large skillet over medium-high heat. Add leek and dill, and saute, stirring occasionally, until golden and slightly crispy, 4 to 5 minutes.

Gently toss potatoes and green beans, celery, cucumber, tofu, chives, and half the leeks with the mustard dressing in a bowl. Adjust salt, if necessary. Top with remaining leeks. Serve chilled or at room temperature.

Cook’s Notes This recipe was adapted with permission from “Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen” by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

Cook’s Notes

This recipe was adapted with permission from “Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen” by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

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 Add Rating & Review

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All Reviews for Mostly Not Potato Salad

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All Reviews for Mostly Not Potato Salad

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Reviews: Most Helpful

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