Early Summer Potato Salad

🥘 Ingredients

• baby red potatoes
  1 lb
• celery
  2 stalk
• cucumber
  2 unit
• dijon mustard
  4 tsp
• dill
  2 sprig
• green beans
  8 oz
• leek
  2 unit
• olive oil
• paper towels
• pepper
• red wine vinegar
  4 tbsp
• salt
• tofu
  2 block

🍳 Cookware

• baking sheet
• large pan
• small bowl
• large bowl

1. 1

   Preheat oven to 400 degrees. Halve the baby red potatoes lengthwise. Press the block of tofu between paper towels to remove excess liquid. HINT: If you have time, you can repeat this step to remove even more liquid. Then, cut the tofu into 1-inch cubes.

   baby red potatoes: 1 lb, tofu: 2 block, paper towels
2. 

   2

   Place the potatoes and tofu on separate sides of a baking sheet and toss each with 1 tablespoon olive oil and a pinch of salt and pepper . Roast for 20-25 minutes, tossing halfway through until golden brown.

   olive oil, salt, pepper
3. 

   3

   Trim the green stalk and the root from the leek , then halve the white part lengthwise. Rinse thoroughly with water to remove any sand between the layers, then thinly slice along with the celery . Trim the green beans and cut into 2-inch pieces. Meanwhile, peel, halve, and thinly slice the cucumber into half moons. Chop the dill .

   leek: 2 unit, celery: 2 stalk, green beans: 8 oz, cucumber: 2 unit, dill: 2 sprig
4. 

   4

   Cook the veggies: heat 1/2 tablespoon olive oil in a large pan over medium heat. Add the celery, green beans, and leeks and cook for ⏱️ 5 minutes , tossing until softened. Season with salt and pepper.
5. 

   5

   Make the mustard vinaigrette: In a small bowl , combine 2 teaspoons dijon mustard , 2 tablespoons red wine vinegar , and 3 tablespoons olive oil. Season with salt and pepper.

   dijon mustard: 4 tsp, red wine vinegar: 4 tbsp
6. 6

   In a large bowl , gently toss the potatoes with the tofu, veggies, cucumber, dill, and the vinaigrette. Season with salt and pepper and enjoy!