Potato Salad with Dill-Caper Dressing
Here's a way to get soy (and isoflavones) into your diet without resorting to the obligatory block of tofu. The dressing for this comforting American side dish is made with a silken tofu-based "mayonnaise" as well as soy milk, and is flavored with capers, mustard, and dill.
  • 2 pounds small red-skinned potatoes, unpeeled
  • 1/2 cup soy mayonnaise
  • 1/4 cup cider vinegar
  • 1/4 cup capers, drained and chopped
  • 1/4 cup chopped fresh dill
  • 1/4 cup unflavored soy milk
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup diced celery
  • 1 cup chopped scallions

1. In large saucepan, combine potatoes with enough cold water to cover. Bring to a boil over high heat. Cover and simmer 15 minutes or until potatoes are just tender when pierced with a knife. Drain. When cool enough to handle, cut into bite-size pieces.

2. Meanwhile, in large bowl, combine soy mayonnaise, vinegar, capers, dill, soy milk, mustard, salt, and pepper. Stir to combine.

3. Stir in potatoes, celery, and scallions and toss until just combined.

Nutritional Information
Per serving: 337 calories, 15g total fat, 2.2g saturated fat, 3.3g monounsaturated fat, 8.2g polyunsaturated fat, 4.8g dietary fiber, 6g protein, 49g carbohydrate, 0mg cholesterol, 939mg sodium.
Good source of: isoflavones, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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