Cook the Book: Mostly Not Potato Salad
Need a gluten free and vegan side dish? Cook the Book: Mostly Not Potato Salad could be an awesome recipe to try. This recipe makes 4 servings with 344 calories, 9g of protein, and 16g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of grain mustard, wine vinegar, chives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 40 minutes.
Bring a pot of water to a rolling boil. Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes. Thirty seconds before the potatoes are done cooking, add the green beans to the pot.
Drain the potatoes and beans and set aside.
In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tablespoon olive oil, the sugar, and 1/4 teaspoon salt in a bowl. Alternatively, combine the ingredients in a mason jar and shake until blended. Taste and adjust if needed.
In a large skillet, sauté the dill in a splash of olive oil over medium-high heat.
Add a couple pinches of salt, stir in the leek, and sauté until golden and slightly crispy, 4 to 5 minutes.
In a large bowl, gently toss the potatoes and green beans, celery, cucumber, tofu, chives, and half of the leek with most of the dressing. Taste, and add a sprinkling of salt, if needed. Turn out onto a platter and finish with a final drizzle of dressing and the remaining leek.
Serve chilled or at room temperature.