Early Summer Potato Salad

🥘 Ingredients

• baby red potatoes
  12 oz
• black pepper
  1 tsp
• celery
  2 stalks
• cucumber
  1 unit
• dijon mustard
  2 tsp
• dill
  2 tbsp
• green beans
  4 oz
• leek
  1 unit
• olive oil
  4 tbsp
• red wine vinegar
  2 tbsp
• salt
  1 tsp
• tofu
  14 oz

🍳 Cookware

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

1. 1

   Preheat oven to 400 degrees. Halve baby red potatoes lengthwise. Press tofu between paper towels to remove excess liquid. Cut tofu into 1-inch cubes.

   baby red potatoes: 12 oz, tofu: 14 oz
2. 

   2

   Place potatoes and tofu on separate sides of a baking sheet . Toss each with 1 tbsp olive oil and a pinch of salt and black pepper . Roast for ⏱️ 20 minutes , tossing halfway through until golden brown.

   olive oil: 4 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

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

   leek: 1 unit, celery: 2 stalks, green beans: 4 oz, cucumber: 1 unit, dill: 2 tbsp
4. 

   4

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

   5

   In a small bowl , combine 2 tsp dijon mustard , 2 tbsp red wine vinegar , and remaining olive oil. Season with salt and pepper.

   dijon mustard: 2 tsp, red wine vinegar: 2 tbsp
6. 6

   In a large bowl , gently toss potatoes with tofu, sauteed veggies, cucumber, dill, and vinaigrette. Season to taste with salt and pepper. Serve immediately.