Title: Potato Salad Tofu Mayonnaise
Categories: Gourmet/bon, January 199
Yield: 1 servings

1 lb Small red potatoes; (about
-7), scrubbed
3 oz Soft tofu
1 tb Fresh lemon juice
1/8 ts Dried tarragon
2 tb Olive oil; (preferably
; extra-virgin)
1/2 sm Red onion; sliced thin
1/4 c Minced fresh parsley leaves

In a large saucepan combine the potatoes with enough water to cover them by
1 inch, bring the water to a boil, and boil the potatoes for 15 to 20
minutes, or until they are tender. While the potatoes are cooking, in a
blender blend the tofu, the lemon juice, the tarragon, and 2 tablespoons
water until the mixture is just combined, with the motor running add the
oil in a stream and blend the "mayonnaise" until it is emulsified. Drain
the potatoes, quarter them, and in a bowl toss them with the onion, the
parsley, the mayonnaise, and salt and pepper to taste.

Serves 2.

Gourmet January 1990

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