Monday, October 06, 2008

Roasted Garlic Potato Salad - 2 WW pts

Weight Watcher POINTS® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy
We use Yukon Gold potatoes in this barbecue side dish. They have a natural buttery flavor without actual butter.


  • 2 1/2 pound Yukon Gold potato(es), unpeeled, cut into 1-inch chunks
  • 1 tsp olive oil
  • 4 medium garlic clove(s), minced
  • 1/2 cup soft tofu
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Dijon mustard
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste


  • Preheat oven to 400ºF. Spread potatoes on a nonstick baking pan, sprinkle with oil and toss to coat. Roast potatoes 25 minutes; add garlic, toss and roast for 5 minutes more.

  • Meanwhile, place tofu, lemon juice and mustard in a blender; blend until smooth.

  • Place potatoes in a serving bowl; toss with dressing and season with salt and pepper. Serve warm, at room temperature or chilled. Yields about 1/2 cup per serving.

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