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Calorie-trimmed Potato Salad

A potato salad made with tofu dressing, celery, red bell pepper, eggs, scallions, pickles, and milk or pickle juice.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Mustard and celery are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,169 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Calorie-trimmed Potato Salad

Time20 to 25 minutes

Ingredients

Directions

Cook the potatoes

  1. In a 4-quart Dutch oven place potatoes and enough lightly salted water to cover.

  2. Bring to boiling; reduce heat.

  3. Simmer, covered, for 20 to 25 minutes or until potatoes are just tender.

  4. Drain well; cool slightly.

  5. Peel and cube the potatoes.

Make the dressing

  1. Meanwhile, for dressing, in a food processor or blender combine tofu, lemon juice, mustard, garlic, and the 1 teaspoon salt.

  2. Process or blend until smooth.

  3. With the processor or blender running, add oil in a thin, steady stream.

  4. When necessary, stop processor or blender and scrape down sides.

  5. Set aside.

Assemble and chill

  1. In a very large bowl combine cubed potatoes, celery, red bell pepper, eggs, green onions, and pickles.

  2. Add dressing, tossing lightly to coat.

  3. Season to taste with additional salt and pepper.

  4. Cover and chill for 4 to 24 hours.

  5. Before serving, add milk or pickle juice, 1 tablespoon at a time, to reach desired consistency.

Nutrition, whole recipe (rough)

693Calories
30 gProtein
33 gFat
76 gCarbs
What these numbers assume: 14 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Tofu100g firm76
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Lemonjuice of 1 lemon (48ml)12
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Dill5 sprigs fresh (1g) / 1 tsp dried4
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mustard + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  3. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Potato + garlictop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Mustard + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide the starchy base that holds the salad together while staying tender.
Soft silken-style tofu
Blends into a creamy, smooth dressing that adds body without heavy mayonnaise.
Eggs
Add richness and a soft, firm texture when cooked and folded through the salad.
Olive oil
Emulsifies into the tofu base, adding fat and a silky mouthfeel to the dressing.
Lemon juice
Adds acidity that brightens the dressing and balances its richness.
Mustard
Adds sharp flavour and helps the dressing hold together smoothly.

The step that matters

Adding the oil slowly to the blended tofu. Pouring the oil in a thin, steady stream while the blender runs lets it emulsify into the tofu base. Adding it all at once can leave the dressing greasy or separated.

Swap the clove

How well each one fits the dish's main ingredients (potato, tofu, lemon, mustard, garlic, olive, celery):

  1. Thymefits better
  2. Parsleyfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against potato, tofu, lemon, mustard, garlic, olive, celery. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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