Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 pound small red potatoes (about 7), scrubbed
3 ounces soft tofu
1 tablespoon fresh lemon juice
1/8 teaspoon dried tarragon
2 tablespoons olive oil (preferably extra-virgin)
1/2 small red onion, sliced thin
1/4 cup minced fresh parsley leaves
Preparation
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.
