Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb round red potatoes
- 12⅓ oz soft silken-style tofu
- 3 tbsp lemon juice
- 1 tbsp mustard
- 1 clove garlic
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup celery
- 1 medium red bell pepper
- 3 eggs
- ½ cup scallions, green onions
- ½ cup dill pickles
- salt and black pepper
- whole milk
Directions
In a 4-quart dutch oven place potatoes and enough lightly salted water to cover.
Bring to boiling; reduce heat.
Simmer, covered, for 20 to 25 minutes or until potatoes are just tender.
Drain well; cool slightly.
Peel and cube the potatoes.
Meanwhile, for dressing, in a food processor or blender combine tofu, lemon juice, mustard, garlic, and the 1 teaspoon salt.
Process or blend until smooth.
With the processor or blender running, add oil in a thin, steady stream.
When necessary, stop processor or blender and scrape down sides.
Set aside.
In a very large bowl combine cubed potatoes, celery, sweet pepper, eggs, green onions, and pickles.
Add dressing, tossing lightly to coat.
Season to taste with additional salt and pepper.
Cover and chill for 4 to 24 hours.
Before serving, add milk or pickle juice, 1 tablespoon at a time, to reach desired consistency.