Rosy Red Potato Salad

Recipe Ingredients

1/2 cup	118ml	Water
		= (or vegetable stock)
8		Sun-dried tomatoes
3 lbs	1362g / 48oz	Red skin potatoes - washed well,
		Unpeeled, and cut into 1" cubes
3/4 cup	177ml	Tofu sour cream
2 tablespoons	30ml	White wine vinegar
3 tablespoons	45ml	Freshly-chopped basil
2 tablespoons	30ml	Freshly-chopped dill
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 cups	165g / 5.8oz	Diced celery
1 cup	146g / 5.1oz	Diced green pepper
3/4 cup	46g / 1.6oz	Thinly-sliced green onions

Recipe Instructions

In a small saucepan, place the water and sun-dried tomatoes, and bring to a boil. Remove the saucepan from the heat and set aside for 15 minutes to allow the sun-dried tomatoes to rehydrate and cool slightly.

In a large pot, place the cubed potatoes, cover them with water, and cook over medium heat for 10 to 15 minutes or until just tender. Drain the potatoes (save the cooking liquid for use in soups or sauces), transfer them to a large bowl, and set aside to cool.

In a blender or food processor, place the rehydrated tomatoes and their soaking liquid, along with the tofu sour cream, vinegar, basil, dill, garlic, salt, and pepper, and blend for 1 to 2 minutes or until smooth.

Add the remaining ingredients and sun-dried tomato mixture to the cooled potatoes and toss gently to combine. Cover and chill for 30 minutes or more to allow the flavors to blend.

This recipe yields 2 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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