Saffron Potato Chill
An elegant twist on traditional potato salad, this cold dish is entirely cholesterol-free. Be sure to cut the yams and potatoes into same-sized pieces.
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An elegant twist on traditional potato salad, this cold dish is entirely cholesterol-free. Be sure to cut the yams and potatoes into same-sized pieces.
Ingredients
- 1/2 gram (about 1 1/2 tsp.) saffron threads
- 1/2 cup vermouth
- 5 cups peeled and quartered Yukon gold potatoes
- 4 qt. water
- 5 cups peeled and cubed yams
- 1/4 tsp. sea salt
- 1 12.3-oz. pkg. lite silken tofu
- 1/2 cup eggless mayonnaise
- 2 Tbs. fresh lime juice
- 1 pkg. onion soup mix
- 2 Tbs. nutritional yeast
- 1 medium-sized red onion, chopped
- 2 garlic cloves, minced
- 2 stalks celery, chopped
- 3 Tbs. drained capers
- 2 tsp. dried basil, separated
Preparation
- Combine saffron and vermouth in a glass measuring cup, and microwave for 35 seconds. Alternatively, cook in a small saucepan over low heat for 2 minutes.Remove from heat, and set aside.
- Put potatoes in a saucepan with 2 quarts water. Put yams in second saucepan with remaining 2 quarts water. Sprinkle 1?8 teaspoon salt in each pan.Bring each to a boil over medium heat, and cook for about 20 minutes, or until cooked through. Drain potatoes and yams separately, and set aside.
- Combine tofu and mayonnaise in food processor, and blend. Add lime juice, soup mix and yeast, and process until smooth. Combine potatoes, yams, onion, garlic and celery in a large bowl. Add tofu mixture, capers and 1 teaspoon basil. Toss thoroughly to combine. Garnish with remaining basil. Chill at least 1 hour before serving.
Nutrition Information
- Serving Size Serves 16
- Calories 228
- Carbohydrate Content 39 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 3 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 173 mg
- Sugar Content 14 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g