Skillet Potato Salad

     Red potatoes, leeks, mushrooms, tofu and a medley of vegetables tossed with a vinaigrette dressing. This salad works well as a side dish or main dish, served hot or cold.

Skillet Potato Salad

Serves 4-6
printable recipe

Ingredients:

3 red potatoes, cut into 1” pieces (about 2 cups of cubed potato)

About 4 cups mixed vegetables-

   Cauliflower cut into bite size pieces

   Carrots, 1/2” slices

   2 large kale leaves, stem removed, torn in large pieces

1 small leek, washed and thin sliced

1 cup button mushrooms sliced

1-2 T. grapeseed oil

1 cup extra firm tofu, cut into small cubes

Chopped walnuts (optional)

*You can try other vegetable combinations with this. Green beans and asparagus cut into 2” pieces are nice. Then add grape tomatoes at the end.

Dressing:

2 T. Dijon mustard

2 T. red wine vinegar

1 T. extra virgin olive oil

1 T. pure maple syrup

2 T. fresh thyme leaves or 1 t. dried thyme

Pinch of salt & pepper

Directions:

Place the potatoes in a saucepan. Cover potatoes with water. Bring to a boil, cover pan and reduce to a simmer. Cook for 8-10 minutes. Cook just until the potatoes are tender. Remove from the heat, strain and set aside.

In a small bowl whisk together the dressing ingredients. Set aside.

In a large skillet add the 4 cups of mixed vegetables and about ¼ cup of water. Cover and simmer just until vegetables are barely tender, about 3-4 minutes. Half way through cooking remove the lid and let water evaporate. Transfer the vegetables to a bowl. You want the vegetables to be slightly cooked as they will continue to steam in the bowl.

In the same skillet on medium to medium high heat, add about 1 T. grapeseed oil. Sauté the leek and mushrooms about 3-4 minutes or until leeks and mushrooms are soft.  Gently stir in the potatoes and tofu. Cook until the potatoes and tofu are lightly browned. Gently toss a few times so that different sides will brown. Return the cooked vegetables to the skillet. Drizzle the dressing over everything and toss to combine. Season with additional salt and pepper if needed. Remove from the heat and transfer to a serving dish. Garnish with chopped walnuts.