---
title: Early Summer Potato Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/early-summer-potato-salad-55539c7cfd2cb9ae048b4569
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Soy
tags:
  - Veggie
  - Salad
  - Vegetarian
rating: 3.5
rating_count: 453
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Lemony dill and tangy dijon dressing create a bright, refreshing taste
  - theme: Ease of prep
    text: Simple assembly and straightforward cooking steps make it a great weeknight dish
image: "https://images.recipes.furrysalamander.com/early-summer-potato-salad.avif"
---
Preheat oven to 400 degrees. Halve @baby red potatoes{12%oz} lengthwise. Press @tofu{14%oz} between paper towels to remove excess liquid. Cut tofu into 1-inch cubes.

Place potatoes and tofu on separate sides of a #baking sheet{}. Toss each with 1 tbsp @olive oil{4%tbsp} and a pinch of @salt{1%tsp} and @black pepper{1%tsp}. Roast for ~{20%minutes}, tossing halfway through until golden brown.

Trim the green stalk and root from @leek{1%unit}, then halve the white part lengthwise. Rinse thoroughly to remove sand, then thinly slice along with @celery{2%stalks}. Trim @green beans{4%oz} and cut into 2-inch pieces. Peel, halve, and thinly slice @cucumber{1%unit} into half moons. Chop @dill{2%tbsp}.

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.

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

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