Roasted Garlic Potato Salad

By marck

Weight Watchers. 3 points per 1/2-cup serving.

Ingredients

• 2-1/2 lbs Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
• 1 Tbsp olive oil
• 4 medium garlic cloves, minced
• 1/2 C soft tofu
• 2 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste

Preparation

Step 1

1. Preheat oven to 400° F. Spread potatoes on a sheet pan, sprinkle with olive oil, and toss. Roast potatoes 25 minutes. Add garlic, toss, and roast for 5 minutes more.

2. Put tofu, lemon juice, and mustard in a blender and blend until smooth.

3. Toss potatoes with dressing. Season with salt and pepper. Serve warm, at room temperature, or chilled. Yields about 1/2 cup per serving.