Yield: 6 servings

Ingredients for Salad
2 pounds boiling potatoes
1/2 cup firm tofu
1/2 cup minced white or yellow onion
1/2 cup chopped Bread and Butter pickles
Salt and fresh ground black pepper, to taste

Ingredients for Dressing
3/4 cup silken tofu, mashed
1 1/2 tsps Dijon mustard
1 tbsp apple cider vinegar
2 1/2 tbsps lemon juice
1 tsp tamari or soy sauce
1/2 cup olive oil
1 1/2 tbsp capers
1 tsp garlic powder
1 tsp onion powder (optional)
1 tbsp freshly chopped parsley and chives (optional)
1/2 tsp sea salt
3/4 tsp ground black pepper
1/4 cup filtered water, or less

1. Boil a large pot of water to a boil and add the potatoes. Make sure the water covers the potatoes. Cook the potatoes until just tender when pierced with a thin sharp knife. This could take 15 to 45 minutes, depending on its size. Once ready, drain well. To dry the potatoes thoroughly, return the potatoes to the pan, place over the heat, and shake the pan until excess moisture evaporates.
2. As the potatoes cool enough to touch, peel them and cut them into small cubes and place in a large serving bowl and set aside.
3. To make the dressing, place the tofu, Dijon, cider vinegar, lemon juice and soy sauce in a blender and blend until smooth. Slowly add the olive oil and blend again. Add the capers, garlic powder, onion powder, fresh herbs, salt and pepper and blend. Use a spoon to mix these ingredients thoroughly. Slowly add the water to reach desired consistency. You may not want to use all of the water. Set aside.
4. Chop the tofu. Add the tofu and pickles and gently stir it into the potatoes. Add half of the dressing, salt and pepper and set aside to cool. Taste again and add more dressing, if needed. Enjoy!

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