This “salad” can be a meal with bread added or fine as a side dish.
Sorry, it involves math
Potatoes any color, size, and/or shape (see below for quantity suggestion)
1 medium radish per potato
1 chopped clove garlic for every 2 potatoes
1 chopped onion per every 2-4 potatoes
6oz silken tofu per every 2-4 potatoes
1T prepared mustard per every 2-4 potatoes.
1 chopped carrot per every 2-4 potatoes
1/4C sweet green peas for every 2-4 potatoes
Boil several potatoes skin on, skin off, red, white or blue, yes there are blue potatoes, well they might be purple but same diff.
I figure 1 serving per potato, so 4 people = 4 potatoes, or more if you want leftovers, which you probably do.
Blanch radishes (ok, its a fancy cooking term, put the radishes in a pot of water and bring to a boil. As soon as they boil, Whalla! they are blanched)
Saute onions, garlic and carrots until they are softened
process your silken tofu in a processor (where else, right?)
Cut the cooked potatoes and radishes into bite sized pieces, 1/2-3/4 inch is good here.
In a bowl mix all ingredients until there is a creamy base with chunky bits all around.
Don’t over mix or you get mashed potato salad.
This was a fast post using a brain recipe, meaning I just made this the frak up on the spot. It works great but please make it your own. I’d love comments with variations you try.