Recipe Image

Calorie-Trimmed Potato Salad

  • 25 m
  • 4 h 45 m
Diabetic Living Magazine
“Silken tofu stands in for mayonnaise in this otherwise-classic potato salad recipe.”


    • 3 pounds round red or Yukon Gold potatoes
    • 1 (12.3 ounce) package soft, silken-style tofu (fresh bean curd)
    • 3 tablespoons lemon juice
    • 1 tablespoon yellow mustard
    • 1 clove garlic, minced
    • 1 teaspoon salt, plus more to taste
    • 2 tablespoons olive oil
    • 1 cup chopped celery
    • 1 medium red bell pepper, chopped
    • 3 hard-boiled eggs, peeled and coarsely chopped
    • ½ cup sliced green onions
    • ½ cup chopped dill pickles
    • Ground black pepper
    • Milk or pickle juice, as needed


  • 1 Place potatoes in a 4-quart Dutch oven and add enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are just tender. Drain well; cool slightly. Peel and cube the potatoes.
  • 2 Meanwhile, combine tofu, lemon juice, mustard, garlic and 1 teaspoon salt in a food processor or blender. Process or blend until smooth. With the processor or blender running, add oil in a thin, steady stream. When necessary, stop processor or blender and scrape down sides. Set aside.
  • 3 In a very large bowl, combine cubed potatoes, celery, red pepper, eggs, onions and pickles. Add dressing, tossing lightly to coat. Season to taste with additional salt and pepper. Cover and chill for 4 to 24 hours. Before serving, add milk or pickle juice, 1 tablespoon at a time, to reach desired consistency.
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