Early Summer Potato Salad
with Crispy Tofu, Dill & Tangy Dijon Dressing
Early Summer Potato Salad
Tender potatoes, crispy tofu, and fresh dill come together in a bright salad with a tangy Dijon dressing—light, savory, and perfect for warm-weather meals.
Ingredients
For 2 servings
- 8 ounce Baby Red Potatoes
- 1 stalk unit Celery
- 1 unit Cucumber
- 2 teaspoon Dijon Mustard
- 1 sprig Dill
- 4 ounce Green Beans
- 1 unit Leek
- 2 tablespoon Red Wine Vinegar
- 1 block Tofu
Additional Ingredients
- unit Olive Oil
- unit Pepper
- unit Salt
Mediterranean
PDF
DifficultyEasy
Total Time35m
Calories577
Protein20g
Carbs39g
Fat38g
Tags:
VeggieFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🌱SoySwaps and substitutions
For a soy-free version, swap the tofu for roasted chickpeas, white beans, or hard-boiled eggs if tolerated. If you need a milder allium-free option, use extra cucumber and celery in place of the leek, while keeping the fresh dill and mustard dressing.
What to serve with it
Serve it with grilled fish, roasted chicken, or a simple tomato salad for a fuller summer plate. Warm crusty bread or a chilled fruit salad also works well to balance the tangy, herb-forward flavors.
