Cook The Book: Mostly Not Potato Salad Recipe

Name: Cook The Book: Mostly Not Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small pink or red-skinned potatoes, unpeeled, quartered; Big handful of green beans, trimmed and sliced into 1-inch / 2.5cm pieces; 2 tablespoons whole grain mustard; 2 tablespoons red wine vinegar; Extra-virgin olive oil; 1/2 teaspoon natural cane sugar or agave nectar; Fine-grain sea salt; 1/4 cup / .25 oz / 10 g finely chopped dill; 1 small leek, white and tender green parts, trimmed and chopped; 6 stalks celery, trimmed and diced; 1 cucumber, unpeeled, seeded and cut into tiny cubes; 6 ounces / 170 g baked or extra-firm tofu, cut into small cubes; 1 tablespoon chopped fresh chives

Servings: persons

4 small pink or red-skinned potatoes, unpeeled, quartered
Big handful of green beans, trimmed and sliced into 1-inch / 2.5cm pieces
2 tablespoons whole grain mustard
2 tablespoons red wine vinegar
Extra-virgin olive oil
1/2 teaspoon natural cane sugar or agave nectar
Fine-grain sea salt
1/4 cup / .25 oz / 10 g finely chopped dill
1 small leek, white and tender green parts, trimmed and chopped
6 stalks celery, trimmed and diced
1 cucumber, unpeeled, seeded and cut into tiny cubes
6 ounces / 170 g baked or extra-firm tofu, cut into small cubes
1 tablespoon chopped fresh chives

1
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.
2
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.
3
In a large skillet, saute the dill in a splash of olive oil over medium-high heat. Add a couple pinches of salt, stir in the leek, and saute until golden and slightly crispy, 4 to 5 minutes.
4
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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 small pink or red-skinned potatoes, unpeeled, quartered, Big handful of green beans, trimmed and sliced into 1-inch / 2.5cm pieces, 2 tablespoons whole grain mustard, 2 tablespoons red wine vinegar, and more.

Yes, Cook The Book: Mostly Not Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Mostly Not Potato Salad

How did you like this recipe?

Frequently Asked Questions