Classic potato salad flavors plus a subtle, lovely lemon essence.________________________________________Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: At least 6 plants
1teaspoonlemon zestideally heaping, about one medium lemon
3tablespoonslemon juiceabout one medium lemon
2tablespoonsapple cider vinegar
2tablespoonsdijon mustard
2tablespoonsdillfresh
½teaspoonturmeric
For "Eggy" Potato Salad
½dressing ingredients additionalmake 1 ½ total of the dressing recipe
1blockextra firm tofudrained and pressed
½teaspoonkala namakblack salt, or more to taste
Optional Toppings
capers
dill
paprikasweet
lemon zest
microgreens
scallions
chives
Instructions
Cook potatoes: Wash the potatoes and remove any ugly spots. Peeling is optional. Chop them into bite sized pieces and steam in a steamer basket for 15 minutes, until a fork can go through them easily. Remove the steamer basket from the steamer pot and let the potatoes cool.
Prep the salad ingredients: Chop the pickles and slice the celery and scallions while the potatoes cook. Place them in a large bowl. If making the eggy option, crumble the tofu into the bowl and sprinkle with the black salt.
Blend dressing: Meanwhile, place all the dressing ingredients in a blender and blend on high until really smooth - a little longer than you might think; at least 30 seconds, depending on your blender. Add a little more water if necessary. This really works best with a high-speed blender that has a tamper to push ingredients so you don't end up adding too much water.
Combine the salad and dressing: Add the potatoes to the celery, pickles, and scallions, then add the dressing. Fold the ingredients carefully to combine until thoroughly coated in the dressing.For eggy option: Crumble or chop the tofu and add it to the salad, along with the kala namak (black salt) and extra dressing, carefully folding the ingredients.
Chill: Chill the potato salad in the fridge for at least 2 hours so that flavors can combine. Best made the day before.
Serve: Enjoy cold with your favorite summertime meal.
Notes
The total time reflects prep and cook times, not the pre-soak time for the cashews. This recipe can take less than the time indicated when prepping the dressing while the potatoes steam.