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Salads: ROASTED GARLIC POTATO SALAD - Thanks Virginia!
Core Recipe, 2 Points per serving
Servings | 8
Preparation Time | 15 min
Cooking Time | 30 min
Level of Difficulty | Easy

side dishes | We use Yukon Gold potatoes in this barbecue side dish. They have a natural buttery flavor without actual butter.

2 1/2 pound Yukon Gold potato(es), unpeeled, cut into 1-inch chunks
1 tsp olive oil
4 medium garlic clove(s), minced
1/2 cup soft tofu
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

1. Preheat oven to 400F. Spread potatoes on a nonstick baking pan, sprinkle with oil and toss to coat. Roast potatoes 25 minutes; add garlic, toss and roast for 5 minutes more.
2. Meanwhile, place tofu, lemon juice and mustard in a blender; blend until smooth.
3. Place potatoes in a serving bowl; toss with dressing and season with salt and pepper. Serve warm, at room temperature or chilled.

Yields about 1/2 cup per serving.

cblessum on 5/4/2007