Mostly Not Potato Salad

Name: Mostly Not Potato Salad
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Global
Ingredients: 6 small stalks celery, trimmed and diced; 1 Tbsp minced chives; 1 cucumber, peeled, seeded, and diced; 170 grams extra-firm tofu, diced; 59 milliliters finely chopped fresh dill; 113 grams green beans, trimmed and sliced into 1-inch pieces; 1 leek, white and tender green parts, trimmed and chopped; 1 teaspoons natural cane sugar; 3 Tbsps extra-virgin olive oil; 2 Tbsps red-wine vinegar; 454 grams red-skinned potatoes, unpeeled, cut into 1/2-inch pieces; 4 servings Fine-grain sea salt; 2 Tbsps whole-grain mustard

Mostly Not Potato Salad is a gluten free and vegan recipe with 4 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 249 calories, 7g of protein, and 12g of fat. If you have red-wine vinegar, leek, cucumber, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 23 minutes.