An elegant twist on traditional potato salad, this cold dish is entirely cholesterol-free. Be sure to cut the yams and potatoes into same-sized pieces.
- 1/2 gram (about 1 1/2 tsp.) saffron threads
- 1/2 cup vermouth
- 5 cups peeled and quartered Yukon gold potatoes
- 4 qt. water
- 5 cups peeled and cubed yams
- 1/4 tsp. sea salt
- 1 12.3-oz. pkg. lite silken tofu
- 1/2 cup eggless mayonnaise
- 2 Tbs. fresh lime juice
- 1 pkg. onion soup mix
- 2 Tbs. nutritional yeast
- 1 medium-sized red onion, chopped
- 2 garlic cloves, minced
- 2 stalks celery, chopped
- 3 Tbs. drained capers
- 2 tsp. dried basil, separated
Combine saffron and vermouth in a glass measuring cup, and microwave for 35 seconds. Alternatively, cook in a small saucepan over low heat for 2 minutes.
Remove from heat, and set aside.
Put potatoes in a saucepan with 2 quarts water. Put yams in second saucepan with remaining 2 quarts water. Sprinkle 1?8 teaspoon salt in each pan.
Bring each to a boil over medium heat, and cook for about 20 minutes, or until cooked through. Drain potatoes and yams separately, and set aside.
Combine tofu and mayonnaise in food processor, and blend. Add lime juice, soup mix and yeast, and process until smooth. Combine potatoes, yams, onion, garlic and celery in a large bowl. Add tofu mixture, capers and 1 teaspoon basil. Toss thoroughly to combine. Garnish with remaining basil. Chill at least 1 hour before serving.
- Calories: 228
- Carbohydrate Content: 39 g
- Fat Content: 5 g
- Fiber Content: 3 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 173 mg
- Sugar Content: 14 g